
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steak tacos with zucchini-scallion salsa, cabbage slaw, and lime yogurt
Soy-Free, <600 Calories, Protein Plus
2 Servings, 590 Calories/Serving
25–40 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
- 10 ounces top sirloin steak strips
- 1 wedge organic green cabbage (about 7 ounces)
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- 1 organic zucchini
- 3 organic scallions
- Your choice of protein
- Sunbasket smoky spice blend (coriander - cumin - sweet smoked paprika)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- ¼ cup Greek yogurt
- 6 Mi Rancho organic artisan corn tortillas (contain wheat)
Nutrition per serving
Calories 590, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 380mg (17% DV), Total Carb. 65g (24% DV), Fiber 11g (39% DV), Total Sugars 21g (Incl. 8g Added Sugars, 16% DV), Protein 42g
Contains:
Milk, Wheat
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.
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