Steak tacos with zucchini-scallion salsa and lime yogurt

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.

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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.
  • 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

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

Instructions

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

Wash produce before use

1

Make the quick-pickled cabbage slaw

  • If using, coarsely chop the pickled jalapeños.
In a medium bowl, stir together the cabbage, quick-pickle brine, and as many pickled jalapeños as you like, and season with salt. Let stand while you prepare the rest of the meal.

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.
In a large grill pan or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, turning once, until lightly charred, 2 to 3 minutes per side. Transfer to a cutting board to cool, then coarsely chop.
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.
In the same pan used for the zucchini and scallions, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned and cooked through, 3 to 4 minutes. Transfer to a clean plate.
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 medium bowl, stir together the zucchini, scallions, 1 teaspoon lime juice, and half the cilantro; season to taste with salt and pepper.
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.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Transfer the tortillas to individual plates and top with the steak, zucchini-scallion salsa, cabbage slaw, remaining cilantro, and radishes. Serve the lime yogurt and lime wedges on the side.