Steak Tacos with Fresh Tomato Salsa & Lime Sour Cream
Carb Conscious

Steak Tacos

with Fresh Tomato Salsa & Lime Sour Cream

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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600 Calories Or Less
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30g Of Protein
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Keto Friendly
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Nutritionist's Pick
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  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Bistro Steaks

    From the Test Kitchen

    Packed inside flour tortillas, slices of Mexican-spiced steak and a juicy tomato-jalapeño salsa find cooling contrast from bright lime sour cream, plus a side of zucchini and a sprinkle of cotija.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories Or Less 45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Steak Tacos with Fresh Tomato Salsa & Lime Sour Cream
    Title
    • 2 Steaks
    • 4 Flour Tortillas
    • 4 oz Grape Tomatoes
    • 1 Zucchini
    • 2 Scallions
    • 1 oz Sliced Pickled Jalapeño Peppers
    • ¼ cup Sour Cream
    • 1 Lime
    • 2 Tbsps Grated Cotija Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    Prepare the ingredients
    1 Prepare the ingredients

    If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Medium dice the zucchini. Halve the lime crosswise. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of 1 lime half. Season with salt and pepper.

    Make the tomato salsa
    2 Make the tomato salsa

    In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of the remaining lime half, 2 teaspoons of olive oil, and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the zucchini
    4 Cook the zucchini

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt, pepper, and the remaining spice blend. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Warm the tortillas
    5 Warm the tortillas

    Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

    Slice the steaks & serve your dish
    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the tacos using the warmed tortillas, lime sour cream, sliced steaks, and tomato salsa. Serve the tacos with the cooked zucchini. Garnish with the cotija and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Medium dice the zucchini. Halve the lime crosswise. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of 1 lime half. Season with salt and pepper.

    2 Make the tomato salsa

    In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of the remaining lime half, 2 teaspoons of olive oil, and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Make the tomato salsa
    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    4 Cook the zucchini

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt, pepper, and the remaining spice blend. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Cook the zucchini
    Warm the tortillas
    5 Warm the tortillas

    Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the tacos using the warmed tortillas, lime sour cream, sliced steaks, and tomato salsa. Serve the tacos with the cooked zucchini. Garnish with the cotija and sliced green tops of the scallions. Enjoy!

    Slice the steaks & serve your dish
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