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Mole Verde Steak Tacos

Mole Verde Steak Tacos with Sautéed Summer Squash

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Recipe Details

Story

Chef Giuseppe turns the volume way up on summery steak tacos with his version of green mole sauce, starring toasted pumpkin seeds, sautéed onion, and plenty of cilantro for extra oomph. Summer squash and radishes provide the color and texture contrast here. Tuck it all into warm corn tortillas, along with seared and sliced steak, and make this a taco night to remember.

Tags

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 440
  • Protein 35g
  • Total Carb 37g
  • Total Fat 18g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • summer squash
    6 ounces
    summer squash
  • red radishes
    1 ounce
    red radishes
  • cilantro
    1/8 ounce
    cilantro
  • yellow onion
    1
    yellow onion
  • pipian mole verde
    2 tablespoons
    pipian mole verde
  • corn tortillas
    6
    corn tortillas
  • steaks
    2
    steaks

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • blender or food processor (optional)
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Quarter squash lengthwise, then cut crosswise into ¼-inch pieces, discarding ends. Halve radishes, then thinly slice into half-moons. Pick cilantro leaves and roughly chop stems, keeping separate. Peel onion, halve, and finely chop 1 half; thinly slice remainder.

  2. Make mole verde

    Make mole verde

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add sliced onion, ¼ teaspoon salt, and pepper. Sauté until softened, 5 minutes (move on to Step 3, but don't forget to come back). Then, stir in mole verde spice mix and ½ cup water; cook until slightly thickened, 2-3 minutes. Transfer to a blender or food processor with cilantro stems; blend until smooth. Set aside until Step 6.

  3. Warm tortillas

    Warm tortillas

    While onion sautés, heat a large pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer and toast, working in batches as needed, until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve.

  4. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Return pan from tortillas to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add steaks and sear until browned on bottom, 4-6 minutes (they will finish cooking in the next step).

  5. Finish steaks and vegetables

    Finish steaks and vegetables

    Flip steaks, still over medium-high heat; scatter squash and diced onion around steaks in pan. Cook, stirring vegetables occasionally, until steaks are browned and medium rare, 4-6 minutes. Transfer steaks to cutting board and set aside to rest, 5 minutes. Continue cooking vegetables until tender, 3 minutes more. Remove pan from heat and season with ¼ teaspoon salt and pepper as desired.

  6. Plate steak tacos

    Plate steak tacos

    Once rested, cut steaks against the grain into ¼-inch slices. Divide tortillas between serving plates and layer with mole verde, sliced steak, sautéed squash, radishes, and cilantro leaves. Dig in!

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