Skirt Steak Tacos with Rajas (Creamy Poblanos and Onions)

We have your new go-to recipe for taco night. These steak tacos are full of bold poblano peppers and Mexican crema. They'll be gone in a flash!

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  • Makes: 4 servings
  • Serving Size: 2 tacos
  • Makes: 8 tacos
  • Prep: 35 mins
  • Roast: 20 mins 425°F

Skirt Steak Tacos with Rajas (Creamy Poblanos and Onions)

Directions

  1. Rub both sides of meat with lime juice. Sprinkle with 1/2 tsp. of the salt and the cumin.
  2. For rajas, in a large skillet heat 2 tsp. of the oil over medium-high heat. Add onion; cook 6 minutes or until tender and starting to brown, stirring occasionally. Add garlic; cook and stir 2 minutes. Add next five ingredients (through oregano) and remaining 1/4 tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 7 minutes or thickened.
  3. Meanwhile, in a large heavy skillet heat remaining 2 tsp. oil over medium-high heat. Add meat, cutting to fit if needed. Cook 4 to 5 minutes or until medium-rare (145 degrees F), turning once. Thinly slice across the grain.
  4. Fill tortillas with meat, rajas, and, if desired, toppings.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Skirt Steak Tacos with Rajas (Creamy Poblanos and Onions))

  • Per serving:
  • 464 kcal ,
  • 24 g fat
  • (8 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 90 mg chol. ,
  • 632 mg sodium ,
  • 36 g carb. ,
  • 5 g fiber ,
  • 8 g sugar ,
  • 28 g pro.
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