Summery Steak Tacos
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Summery Steak Tacos

Summery Steak Tacos

with Sweet and Spicy Melon Salsa

Tonight, we're turning taco night upside down with a sweet and savoury melon salsa! Paired with a smokey enchilada spiced steak and creamy feta, each bite has the perfect balance of flavour!

Allergens:
Gluten
Milk
Sulphites

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

/ serving 4 people

570 g

Beef Strips

12 unit

Flour Tortillas

(Contains Gluten)

227 g

Honeydew melon

1 unit

Jalapeño

50 g

Shallot

2 unit

Lime

9 tbsp

Sour Cream

(Contains Milk)

56 g

Feta Cheese

(Contains Milk)

4 unit

Green Onion

227 g

Green Cabbage, shredded

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp

Oil*

1 tsp

Sugar*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2720 kJ
Calories650 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber5 g
Protein43 g
Cholesterol100 mg
Sodium1120 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

Zester
Measuring Spoons
Paper Towel
Medium Bowl
Large Bowl
Small Bowl
Large Non-Stick Pan

Instructions

PREP
1

If you'd like warm tortillas, wrap them in paper towel and microwave, until they are warm and flexible, about 30-45 sec.

Wash and dry all produce.* Cut melon into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Thinly slice green onions. Zest, then juice 1 lime. Cut remaining lime into wedges. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)

MARINATE BEEF
2

Pat beef strips dry with paper towels, then cut into 1-inch pieces. In a medium bowl, add beef, enchilada spice blend, garlic salt and 2 tbsp oil. Season with pepper. Toss to coat and set aside.

MIX CABBAGE
3

In a small bowl, stir together sour cream, half the lime zest, 1 tbsp lime juice and 1 tsp sugar. Season with salt and pepper. In a large bowl, add cabbage and season with salt. Using your hands, massage cabbage, until slightly tender, 1 min. Drizzle over 1/3 of the crema, then add green onions. Toss together. Set aside.

MIX MELON SALSA
4

In another small bowl, toss together half the melon and 1 tbsp lime juice. Set aside for non-spice lovers. In another medium bowl, toss together remaining melon, shallots and jalapeño.

COOK BEEF
5

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then half the beef mixture. Cook, stirring often, until browned and cooked through, 2-3 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and repeat with another 1/2 tbsp oil and remaining beef mixture.

FINISH AND SERVE
6

Divide tortillas between plates. Top with cabbage, beef and melon salsa. Crumble over feta. Dollop with remaining lime crema. Squeeze over a lime wedge, if desired.