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


Ingredient Checklist


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

  • 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;