Seared Steak Tacos
Blue ApronBeef
✓ Available this week · Jul 6 – Jul 12, 2026
☆☆☆☆☆ Be the first to review →⏱ ~90 min · 🍽 2 servings · 📊 Hard
Nutrition Facts
2 serving(s)
Calories790
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
3/ 10
MealFan's take
Niche pick
Beef that 15% lighter than the average beef meal.
Lightness2/5
Ease1/5
👍 Best for
✓ Beef loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
790
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Mexican
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Top Sirloin Steaks
4 each Flour Tortillas
2 each Scallions
1 each Red Onion
1 each Poblano Pepper
12 oz Potatoes
2 oz White Cheddar Cheese
¼ cup Sour Cream
½ oz Pickled Peppadew Peppers
⅓ cup Tomatillo-Poblano Sauce
½ tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
½ tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
How to make it
1
Preheat the oven to 450°F. Rinse and dry all produce. Cut the potatoes into 1/2-inch rounds. Halve, peel, and thinly slice the onion(s). Slice the scallions, keeping the white bases and green tops separate. Roughly chop the peppadew peppers. Grate the cheddar on the large side of a box grater. Stem the poblano(s), halve lengthwise, seed, and thinly slice crosswise. Wash hands, knife, and board immediately after. In a bowl, whisk together the tomatillo sauce and sour cream; season with salt and pepper.
2
Line a sheet pan with foil. Spread the potato rounds on the foil, drizzle with olive oil, season with salt, pepper, and the spice blend, and toss to coat in an even layer. Roast 20-22 minutes until browned and fork-tender. Remove from the oven (leave oven on). Top evenly with the grated cheddar and return to the oven 2-4 minutes until melted.
3
Meanwhile, heat a drizzle of olive oil in a nonstick pan over medium-high. Add the onion(s), white scallion bases, and poblano strips; season with salt and pepper. Cook stirring occasionally 6-7 minutes until softened. Transfer to a bowl and stir in the chopped peppadews. Taste and season. Cover with foil. Wipe out the pan.
4
Pat the steaks dry and season all sides with salt, pepper, and the spice blend. Heat a drizzle of olive oil in the same pan over medium-high. Cook the steaks, turning occasionally, 5-10 minutes for medium-rare (125°F) or to your liking. Transfer to a board and rest at least 5 minutes. USDA minimum: 145°F for steak.
5
Warm the tortillas in a damp paper towel in the microwave for 1 minute, or wrapped in foil on an oven rack for 7-9 minutes. Unwrap. Slice the rested steaks crosswise against the grain. Build the tacos with the warmed tortillas, sliced steak, cooked vegetables, and tomatillo sour cream. Serve with the cheesy potatoes on the side, garnished with the green scallion tops.
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Blue Apron
Seared Steak Tacos
Blue Apron puts Seared Steak Tacos with with Cheesy Roasted Potatoes & Tomatillo Sour Cream on the menu as a Beef dish that holds up on a weeknight without asking much of the cook.
A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Preheat the oven to 450°F. Rinse and dry all produce. Cut the potatoes into 1/2-inch rounds. Halve, peel, and thinly slice the onion(s). Slice the scallions, keeping the white bases and green tops separate. Roughly chop the peppadew peppers. Grate the cheddar on the large side of a box grater. Stem the poblano(s), halve lengthwise, seed, and thinly slice crosswise. Wash hands, knife, and board immediately after. In a bowl, whisk together the tomatillo sauce and sour cream; season with salt and pepper.
- Line a sheet pan with foil. Spread the potato rounds on the foil, drizzle with olive oil, season with salt, pepper, and the spice blend, and toss to coat in an even layer. Roast 20-22 minutes until browned and fork-tender. Remove from the oven (leave oven on). Top evenly with the grated cheddar and return to the oven 2-4 minutes until melted.
- Meanwhile, heat a drizzle of olive oil in a nonstick pan over medium-high. Add the onion(s), white scallion bases, and poblano strips; season with salt and pepper. Cook stirring occasionally 6-7 minutes until softened. Transfer to a bowl and stir in the chopped peppadews. Taste and season. Cover with foil. Wipe out the pan.
- Pat the steaks dry and season all sides with salt, pepper, and the spice blend. Heat a drizzle of olive oil in the same pan over medium-high. Cook the steaks, turning occasionally, 5-10 minutes for medium-rare (125°F) or to your liking. Transfer to a board and rest at least 5 minutes. USDA minimum: 145°F for steak.
- Warm the tortillas in a damp paper towel in the microwave for 1 minute, or wrapped in foil on an oven rack for 7-9 minutes. Unwrap. Slice the rested steaks crosswise against the grain. Build the tacos with the warmed tortillas, sliced steak, cooked vegetables, and tomatillo sour cream. Serve with the cheesy potatoes on the side, garnished with the green scallion tops.
Seared Steak Tacos is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Seared Steak Tacos?
Seared Steak Tacos is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Seared Steak Tacos mexican?
Seared Steak Tacos is tagged as Mexican on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Seared Steak Tacos take to prepare?
Seared Steak Tacos is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
Sources: Wikipedia
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Frequently Asked Questions
How many calories in Blue Apron's Seared Steak Tacos?
Seared Steak Tacos has 790 calories per serving from Blue Apron.
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Brand: Blue Apron
Calories: 790 cal
Servings: 2
Pre-filled from our kitchen database · Top Sirloin Steaks, Flour Tortillas, Scallions, Red Onion, Poblano Pepper, Potatoes, White Cheddar Cheese, Sour Cream
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