Poblano Beef Tacos
with Sweet Corn and Lime Crema
Tacos are an easy crowd pleaser. These spiced beef tacos, paired with sweet corn, spicy poblanos and topped with lime crema are no exception. You'll want to make taco night a weekly occurrence!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
10 g
Garlic
1 unit
Lime
10 g
Cilantro
1 tbsp
Mexican Seasoning
113 g
Red Onion, sliced
85 g
Hot Pepper
56 g
Corn Kernels
6 unit
Flour Tortillas
(Contains Gluten)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Instructions
To make your tortillas more pliable, wrap them in paper towel and microwave for 30 secs to 1 min.
Wash and dry all produce.* Mince or grate the garlic. Zest, then cut the lime(s) into wedges. Roughly chop the cilantro. Cut the poblanos into 1/4-inch cubes. Pat the beef strips dry with paper towels.
Heat a large non-stick pan over medium-high heat. Add the poblanos, corn and onions to the dry pan. Cook, stirring once or twice, until the veggies are charred dark brown, 4-5 min. Transfer to a plate and set aside.
Add a drizzle of oil to the same pan, then the beef and Mexican seasoning. Cook until browned, 2-3 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) (NOTE: Cook the beef in batches for 4 ppl.)
Add another drizzle of oil to the pan, then the veggies and garlic. Cook until the garlic is fragrant and the veggies are warmed through, 1-2 min. Season with salt and pepper.
Meanwhile, in a small bowl, combine the sour cream and lime zest. Season with salt and pepper.
Fill the tortillas with the beef mixture. Dollop each taco with the crema. Sprinkle over the cilantro and a squeeze of a lime wedge, if desired.
