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!

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub both sides of meat with lime juice. Sprinkle with 1/2 tsp. of the salt and the cumin.

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  • 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.

  • 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°F), turning once. Thinly slice across the grain.

  • Fill tortillas with meat, rajas, and, if desired, toppings.

*

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

Nutrition Facts

464 calories; 24 g total fat; 8 g saturated fat; 4 g polyunsaturated fat; 7 g monounsaturated fat; 90 mg cholesterol; 632 mg sodium. 637 mg potassium; 36 g carbohydrates; 5 g fiber; 8 g sugar; 28 g protein; 1 g trans fatty acid; 1306 IU vitamin a; 193 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 43 mcg folate; 3 mcg vitamin b12; 82 mg calcium; 4 mg iron;

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