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Double Steak Carne Asada Tacos
with Avocado Pico de Gallo and Tortilla Chips
Garlic-marinated 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: Striploin steak • Avocado • 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
740 g
Striploin Steak
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
1 unit(s)
Lime
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Cilantro
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
3 unit(s)
Garlic, cloves
2 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 Sesame, Milk)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- Whisk together half the lime juice, half the garlic and white wine vinegar in a medium bowl.
- Pat steak dry with paper towels. Season with salt and pepper.
- Add steak 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.
- Add lime zest and sour cream to a small bowl, then stir to combine. Set aside.
- Wrap tortillas in foil, then set aside.
- Remove steak 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 heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side.
- Transfer steak to an unlined baking sheet.
- Bake in the middle of the oven until cooked to desired doneness, 5-8 min.**
- Place wrapped tortillas in the top of the oven until warm, 5-8 min.
- Meanwhile, add tortilla chips, 1 tbsp (2 tbsp) oil and remaining Enchilada Spice Blend to another unlined baking sheet, then toss to combine.
- Bake in the bottom of the oven until lightly toasted, 2-3 min.
- Pat tomatoes dry with paper towels.
- Add avocados, tomatoes, cilantro, remaining garlic, 1/4 tsp (1/2 tsp) sugar and remaining lime juice to another medium bowl. Season with salt and pepper, then stir to combine.
- Thinly slice steak, 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 double steak, prep and cook it in the same way the recipe instructs you to cook the regular portion of steak. Work in batches, if necessary.
