Striploin Steak Carne Asada Tacos
with Avocado Pico de Gallo and Tortilla Chips
Garlic-marinated striploin steak, crusted with enchilada spices, packs these tacos with flavour. Wrapped in warm tortillas and topped with smoky chipotle sauce and tomato-avocado salsa, there's nothing better...except having extra salsa and chips on the side!
Ingredients: Avocado • Striploin steak • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Limes • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Garlic • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Striploin Steak
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Lime
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Wheat, Milk, Egg, Fish)
7 g
Cilantro
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Sesame, Soy, Tree nuts, Milk, Egg)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Egg, Fish, Sulphites, Gluten, Crustaceans)
3 unit(s)
Garlic, cloves
3 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Sour Cream
(Contains: Milk)
2 unit(s)
Avocado
85 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- In a mediumn bowl, whisk together half the lime juice, half the garlic and white wine vinegar.
- Pat steaks dry with paper towels. Season with salt and pepper.
- Add steaks to lime-garlic mixture. Toss to combine.
- Set aside.
- Meanwhile, peel, pit, then cut avocado into 1/2-inch pieces.
- Roughly chop cilantro.
- Cut tomato into 1/2-inch pieces. Place tomato pieces onto a paper towel-lined plate. Season with salt, then set aside.
- To a small bowl, add lime zest and sour cream, then stir to combine. Set aside.
- Wrap tortillas in foil, then set aside.
- Remove steaks from marinade. Pat dry with paper towels.
- Season all over with half the Enchilada Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear for 1-2 min per side, until golden.
- Transfer steaks to an unlined baking sheet.
- Roast in the middle of the oven for 5-8 min, until cooked to desired doneness.**
- Place wrapped tortillas in the top of the oven for 5-8 min, until warm.
- Meanwhile, to another unlined baking sheet, add tortilla chips, 1 tbsp (2 tbsp) oil and remaining Enchilada Spice Blend, then toss to combine.
- Bake in the bottom of the oven for 2-3 min, until lightly toasted.
- Pat tomatoes dry with paper towels.
- To another medium bowl, add avocados, tomatoes, cilantro, remaining garlic, 1/4 tsp (1/2 tsp) sugar and remaining lime juice. Season with salt and pepper, then stir to combine.
- Thinly slice steaks, then divide between tortillas.
- Top steak with chipotle sauce.
- Top with some of the pico de gallo, then sprinkle with feta and a dollop of lime crema.
- Divide tacos between plates. Serve toasted tortilla chips and remaining pico de gallo on the side for dipping.
If you've opted for striploin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.
