Chipotle Beef Steak Tacos

Name: Chipotle Beef Steak Tacos with Mexican street corn, cabbage slaw & guacamole
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 285 g Top Sirloin Steak; 1 unit(s) Garlic, cloves; 6 unit(s) Flour Tortillas; 9 g Cornstarch; 4 g Chipotle Powder; 7 g Cilantro; 1 tbsp Red Wine Vinegar; 170 g Coleslaw Cabbage Mix; 3 tbsp Guacamole; 1 unit(s) Shallot; 4 tbsp Mayonnaise; ¼ cup Feta Cheese, crumbled; 113 g Corn Kernels; 0.63 tsp Salt*; 0.13 tsp Pepper*; 1.5 tsp Sugar*; 9 tsp Oil*

with Mexican street corn, cabbage slaw & guacamole

Get Up To 20 Free Meals + Free Sides for Life

Who doesn't love a good taco night? Juicy chipotle-spiced shrimp are tucked into warm flour tortillas with slaw, guacamole and chipotle crema. There's even Mexican street corn on the side!

Tags:

Spicy

Allergens:

Schwefeldioxide und Sulfite

•Hvede

•Egg

•Senf

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

1 unit(s)

Garlic, cloves

6 unit(s)

Flour Tortillas

9 g

Cornstarch

4 g

Chipotle Powder

7 g

Cilantro

1 tbsp

Red Wine Vinegar

170 g

Coleslaw Cabbage Mix

3 tbsp

Guacamole

1 unit(s)

Shallot

4 tbsp

Mayonnaise

¼ cup

Feta Cheese, crumbled

113 g

Corn Kernels

Not included in your delivery

0.63 tsp

Salt*

0.13 tsp

Pepper*

1.5 tsp

Sugar*

9 tsp

Oil*

Nutrition Values

Calories1030 kcal

Fat58 g

Saturated Fat11 g

Carbohydrate83 g

Sugar18 g

Dietary Fiber7 g

Protein47 g

Cholesterol110 mg

Sodium1820 mg

Trans Fat0.3 g

Potassium1350 mg

Calcium250 mg

Iron8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Bowl

•Measuring Spoons

•Zester

•Large Bowl

•Small Bowl

•Colander

Cooking Steps

In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
When the pan is hot, add corn. Cover and cook for 4-5 min, stirring occasionally, until corn is dark golden-brown. Season with salt and pepper.
Transfer to a medium bowl.

Meanwhile, roughly chop cilantro.
Peel, then mince or grate garlic.
Peel, then cut shallot into 1/4-inch slices.
In a medium microwave-safe bowl, combine vinegar, 2 tbsp (4 tbsp) water, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt.
Microwave for 30-45 sec, until sugar and salt dissolve. Add shallots to pickling liquid, then stir to coat. Set aside to pickle.

To a small bowl, add mayo, garlic, 1 tbsp water and 1/4 tsp (1/2 tsp) chipotle powder. Stir to combine.
To a large bowl, add coleslaw cabbage mix, half the cilantro, 1 tbsp (2 tbsp) pickling liquid, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) chipotle crema. Season with salt and pepper, then toss to combine.

Meanwhile, heat the same pan (from step 1) over medium-high.*
When the pan is hot, working in batches, add tortillas to the dry pan. Heat for 15-20 sec, until warm and golden in spots.
Transfer tortillas to a plate, then cover with a towel to keep warm.

Drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper, cornstarch and remaining chipotle powder.
In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high.
When the pan is hot, add shrimp. Cook for 3-4 min, flipping occasionally, until opaque and golden.**

Drain pickled shallots.
To the bowl with corn, add 1 tbsp chipotle crema. Toss to combine. Sprinkle with feta and remaining cilantro.
Serve tortillas topped with some slaw, shrimp, guacamole and pickled shallots. Drizzle remaining chipotle crema over top.
Serve corn and remaining slaw alongside.
Enjoy!