Rajas Poblanos and Skirt Steak Tacos

Rajas Poblanos and Skirt Steak Tacos
Summary

If you can’t find poblano peppers in the grocery store, you can use green or red bell peppers in this recipe instead.

  • Prep time
    30 min
  • Servings
    4 Servings
  • Serving size
    2 tacos
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 tacos
  • Amount per serving Calories 315

  • Total Fat 12g
    • Saturated Fat 3.5g
  • Cholesterol 40mg
  • Sodium 115mg
  • Total Carbohydrate 36g
    • Dietary Fiber 6g
    • Total Sugars 6g
  • Protein 19g
  • Potassium 690mg
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • garlic (minced)
    2 clove
  • large poblano peppers (seeded and thinly sliced)
    2
  • small onion (thinly sliced)
    1
  • chili powder
    1 tbsp
  • ground cumin
    1 tsp
  • cayenne pepper (optional)
    1/4 tsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
  • Mexican-style cheese (reduced fat shredded)
    1/4 cup
  • skirt steak
    1/2 lbs
  • small corn tortillas
    8
  • large tomatoes (diced)
    2
  • lettuce (shredded)
    4 cup
Directions

Directions

  1. Preheat an indoor or outdoor grill.

  2. Add the oil to a large non-stick sauté pan over medium high heat. Add the garlic, poblano pepper, onion, chili powder, cumin, cayenne pepper (optional), salt (optional), and pepper. Sauté for 8-10 minutes until the vegetables are soft and starting to caramelize.

  3. Stir in the cheese and set aside.

  4. Season the skirt steak with additional salt (optional) and ground black pepper. Grill on both sides until the steak is medium doneness. Set the steak aside to rest.

  5. Once the steak has rested, chop it into small pieces and stir into the pepper mixture over medium heat until steak has just cooked through.

  6. Divide the meat and pepper mixture evenly among the 8 tortillas, then top each taco with chopped tomato and shredded lettuce.

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