Poblano Beef Tacos
with Sweet Corn and Lime Crema
This dish proves that Mexican food isn’t always simple street food. Poblano peppers can have an unpredictable heat intensity, so sneak a taste before you add the entire pepper to your skillet!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Lanières de bœuf
1 cs
Assaisonnement pour tacos
113 g
Oignon rouge
⅔ tasse(s)
Maïs en grains
2 gousse(s)
Ail
4 pièce(s)
Corn Tortillas
⅓ tasse(s)
Crème sure
(Contient Lait)
7 g
Coriandre
1 pièce(s)
Lime
113 g
Piment fort
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Mince the garlic. Zest, then cut the lime into wedges. Roughly chop the cilantro.
Cook the beef: Heat a large pan over a medium heat. Add a drizzle of oil, then the beef strips and Taco Seasoning. Cook until beef is browned, 1-2 min per side. Transfer to a plate and set aside.
Cook the veggies: Add another drizzle of oil to the same pan, then the onion and poblano peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Add the corn and garlic, and cook for 2 more min. Return the beef to the pan and cook, stirring, until heated through. Season with salt and pepper.
Meanwhile, heat the tortillas in the microwave on a heatproof plate for 30 seconds to warm through. Stir the sour cream with lime zest in a small bowl. Season with salt and pepper.
Finish and serve: Fill the tortillas with the beef and vegetable mix. Dollop each with some sour cream, and sprinkle with cilantro. Squeeze some lime juice overtop. Enjoy!