Southwestern Steak Tacos

🥘 Ingredients

• Southwest spice blend
  2 tbsp
• SunGold kiwi
  4 unit
• avocado
  2 unit
• beef stir-fry
  20 oz
• chili pepper
  1 unit
• cilantro
  ½ ounce
• flour tortilla
  12 unit
• lime
  2 unit
• paper towel
• pepper
• poblano pepper
  2 unit
• red onion
  2 unit
• salt
• sour cream
  ½ cup
• vegetable oil
  4 tsp

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Halve, peel, and thinly slice red onion . Mince a few slices until you have 1 tbsp minced onion. Core and seed poblano pepper , then very thinly slice. Peel SunGold kiwi , then cut into small cubes. Halve, pit, and peel avocado , then cut into small cubes. Finely chop cilantro . Halve lime . Finely chop chili pepper , removing ribs and seeds if you prefer less heat.

   red onion: 2 unit, poblano pepper: 2 unit, SunGold kiwi: 4 unit, avocado: 2 unit, cilantro: ½ ounce, lime: 2 unit, chili pepper: 1 unit
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion and poblano. Cook, tossing frequently, until softened and lightly charred, ⏱️ 8 minutes . Tip: If you are having trouble getting everything to cook, add a splash of water. Season with salt and pepper . Remove from the pan and set aside.

   vegetable oil: 4 tsp, salt, pepper
3. 

   3

   Meanwhile, combine kiwis, avocado, half the cilantro, the minced onion, and a squeeze of lime in a medium bowl . Season with salt and pepper.
4. 

   4

   Heat another drizzle of oil in the same pan used for the veggies over medium-high heat. Add beef stir-fry and Southwest spice blend , tossing to combine. Cook, tossing, until browned, ⏱️ 4 minutes . Season with salt and pepper.

   beef stir-fry: 20 oz, Southwest spice blend: 2 tbsp
5. 

   5

   While the steak cooks, wrap flour tortilla in a damp sheet of paper towel and microwave on high until warm, ⏱️ 30 seconds . Tip: Alternatively, wrap tortillas in foil and warm in the oven at 425 degrees F for ⏱️ 5 minutes .

   flour tortilla: 12 unit, paper towel
6. 

   6

   Fill the tortillas with the cooked veggie mix, beef, and the kiwi-avocado salsa. Dollop with sour cream , then sprinkle with the remaining cilantro and as much leftover chili as you like.

   sour cream: ½ cup