Surf & Turf Tacos with Herbacious Sour Cream
with Greek-style cheese, arugula & limeCalories
:
866 kcalProtein
:
53.8g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Schaaldieren
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
- Soja
- Mosterd
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Steak
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
4 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Soja, Mosterd)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
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
Energy (kJ)3623 kJ
Calories866 kcal
Fat40 g
Saturated Fat15.8 g
Carbohydrate67.8 g
Sugar22.1 g
Dietary Fiber18.3 g
Protein53.8 g
Cholesterol30 mg
Salt2.7 g
Trans Fat0.1 g
Potassium794.2 mg
Calcium106.6 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature.
- Cut the bell pepper into thin strips.
- Slice the onion into half-rings.
- Deseed and finely chop the green chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
2
- Finely chop the fresh herbs and set some aside to use later as garnish.
- Quarter the lime.
- Transfer the sour cream to a tall container. Add the fresh herbs and the juice of a quarter lime per person.
- Use an immersion blender to process until smooth, then season to taste with salt and pepper.
3
- Heat a generous drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion with the bell pepper, the Peruvian-style spices and the chili pepper for 7 - 10 minutes until soft.
- Season to taste with salt and pepper.
4
- Melt a knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the steak for 1 - 4 minutes per side, or until cooked as preferred.
- Remove from the pan and allow to rest under aluminum foil.
5
- Pat the shrimp dry with kitchen paper.
- Stir the honey into the vegetables, then add the shrimp and fry for 3 minutes, or until done.
- Heat a clean frying pan over medium-high heat and warm the tortillas for 1 - 2 minutes per side.
6
- Slice the steak against the grain.
- Spread the tortillas with the sour cream sauce, then top with the arugula and the fried vegetables.
- Add the steak and the shrimp, then crumble over the cheese.
- Garnish with the rest of the fresh herbs and serve any remaining lime wedges alongside.
