Mojo-marinated carne asada fajitas with lime yogurt

Gluten-Free Friendly, Soy-Free, Protein Plus

2 Servings, 800 Calories/Serving

20–35 Minutes

Get all of the flavor with fewer of the carbs in these bold, citrus-kicked fajitas by loading the fajita fillings into the crisp romaine leaves instead of tortillas.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

10 ounces top sirloin steak strips
Sunbasket mojo marinade (chipotle chiles in gluten-free adobo - orange juice - lime juice - EVOO - fresh garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried Mexican oregano)
8 Mi Rancho 100% corn tortillas
1 lime
2 or 3 radishes (about 2 ounces total)
1 romaine heart
¼ cup Greek yogurt
¼ cup shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
¼ cup pickled jalapeños (optional)

Nutrition per serving

Calories 800, Total Fat 33g (42% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 750mg (33% DV), Total Carb. 83g (30% DV), Fiber 19g (68% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 49g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Marinate the steak

Cut a small corner from the steak package and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a medium bowl, toss the steak with the mojo marinade; let stand while you heat the tortillas and prepare the garnishes.

Warm the tortillas

Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Prep the garnishes; make the lime yogurt

Zest the lime and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both limes; juice 1 lime and cut the remaining lime into wedges.]
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Trim the root end from the romaine heart; thinly slice the romaine crosswise for garnish.

In a small bowl, stir together the yogurt, lime zest, and 2 teaspoons [1 TBL] lime juice; season to taste with salt and pepper.

Cook the steak

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Working in batches if needed, using a slotted spoon, transfer the steak from the marinade to the pan and cook, stirring occasionally, until cooked through, 4 to 6 minutes. Transfer to a plate and season to taste with salt and pepper. Add more oil between batches if needed.

Serve

Set out the tortillas, steak, radishes, romaine, lime yogurt, lime wedges, Mexican cheese blend, and pickled jalapeños, if using, and invite everyone to assemble their own fajitas.

Kids Can!

Count the tortillas.
Juice the lime.
Stir together the lime yogurt.
Set out the fajita fillings.

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