
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steak tacos with zucchini-scallion salsa and lime yogurt
Soy-Free
2 Servings, 560 Calories/Serving
25–35 Minutes
Lean on calories but big on flavor, these beauties are piled with a grilled vegetable salsa, quick slaw, and lime yogurt in place of sour cream.
In your bag
- 1 ounce pickled jalapeños (optional)
- 3 ounces shredded green cabbage
- Quick-pickle brine (apple cider vinegar - honey)
- ½ pound zucchini
- 3 scallions
- 10 ounces top sirloin steak strips
- Steak taco seasoning (cumin - coriander - sweet smoked paprika - salt)
- 2 limes
- Fresh cilantro
- ¼ cup Greek yogurt
- 2 or 3 red radishes
- 6 Artisan corn tortillas (contain wheat)
Nutrition per serving
Protein: 42g (84% DV), Fiber: 11g (44% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 3g, Saturated Fat: 2.5g (13% DV), Cholesterol: 75mg (25% DV), Sodium: 380mg (16% DV), Carbohydrates: 65g (22% DV), Total Sugars: 21g, Added Sugars: 8g (16% DV).
Contains:
Milk, Wheat
Instructions
Wash produce before use
1
Make the quick-pickled cabbage slaw
- If using, coarsely chop the pickled jalapeños.
2
Prep and cook the zucchini and scallions
- Trim the ends from the zucchini; cut the zucchini in half lengthwise.
- Trim the root ends from the scallions.
Add the scallions to the pan, season with salt and pepper, and cook, turning once, until lightly charred, 2 to 3 minutes per side. Transfer to the cutting board to cool, then coarsely chop. Do not clean the pan.
While the zucchini and scallions cook and cool, prepare the steak.
3
Prep and cook the steak
- Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Sprinkle all over with the taco seasoning and toss to coat.
While the steak cooks, prepare the zucchini-scallion salsa and lime yogurt.
4
Finish the zucchini-scallion salsa; make the lime yogurt
- Juice 1 lime (the juice will be divided between the salsa and yogurt). Cut the remaining lime into wedges for garnish.
- Coarsely chop the cilantro; set aside half for garnish.
In a small bowl, stir together the yogurt and ½ teaspoon lime juice; season to taste with salt and pepper.
5
Prep the radishes; warm the tortillas
- Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Serve