Tacos with Steak & Shrimp
with feta and creamy parsley & mint sauce- Selderij
- Melk (inclusief lactose)
- Schaaldieren
- Tarwe
- Gluten
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
- Selderij
This recipe provides 318 grams of vegetables per portion.
Ingredients
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
1 piece
Bell pepper
1 piece
Onion
¼ piece
Green chili pepper
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
¼ piece
Lime
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Peruvian-style spice mix
40 g
Shrimp
(Contains: Schaaldieren)
20 g
Arugula
25 g
Feta
(Contains: Melk (inclusief lactose))
4 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge and let it come up to room temperature. For the best results, do this at least 30 minutes before you start cooking.
- Cut the bell pepper in half along the width, then into thin strips. Slice the onion into half rings.
- Deseed the green chili pepper and finely chop a quarter of it per person.
- Finely chop the parsley and the mint leaves. Set a little bit of the herbs aside to use as a garnish.
- Cut the lime into 4 wedges.
- Put the sour cream in a jug or tall beaker with the mint, parsley and the juice of 1 lime wedge per person.
- Use an immersion blender to blend until smooth, then add some salt and pepper to taste.
- Heat a generous drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion and bell pepper with the Peruvian-style spices and green chili pepper for 7 - 10 minutes, until soft. Season with salt and pepper to taste.
- Heat a knob of butter in a frying pan with a lid over medium-high heat.
- Once the butter is nice and hot, put the steak in the pan and fry for 1 - 4 minutes on each side, or until cooked to your preference (see Tip).
- Take the steak out of the pan when finished and let it rest under aluminium foil.
Tip: fry the steak for 1 - 2 minutes per side if you like it rare, 2 - 3 minutes per side for medium-rare, and 4 - 5 minutes per side for well done.
- Stir the honey into the vegetables.
- Pat the shrimp dry with kitchen paper.
- Move the vegetables to make space for the shrimp, then fry the shrimp for 3 minutes over medium-high heat, or until cooked through (see Tip).
Tip: the shrimp are done when they're no longer see-through.
- Heat a frying pan without any oil over medium-high heat, then fry the tortillas for 1 - 2 minutes on each side, or until golden brown. Keep warm over a low heat until ready to serve(see Tip).
- Slice the steak, cutting across the width.
Tip: Instead of using the stove, place the tortillas in the microwave for 1 - 2 minutes at 700W heat.
- Spread the creamy sauce onto the tortillas, then top with the arugula and vegetables.
- Add the steak and shrimp, then crumble over the feta.
- Garnish with the rest of the parsley and mint, then serve with any remaining lime wedges.
