Recipes and Cooking Skirt Steak Tacos with Rajas (Creamy Poblanos and Onions) Be the first to rate & review! 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Roast Time: 20 mins Total Time: 55 mins Servings: 4 Yield: 8 tacos Jump to Nutrition Facts Ingredients 1 pound beef skirt steak, trimmed, or ribeye steaks, cut 1/2 inch thick and trimmed 2 tablespoon lime juice ¾ teaspoon salt ½ teaspoon ground cumin 4 teaspoon vegetable oil 1 large sweet onion, halved and thinly sliced 2 cloves garlic, minced 2 fresh poblano chile peppers, roasted, peeled, and cut into thin strips* 1 medium orange sweet pepper, roasted, peeled, and cut into thin strips ⅓ cup Mexican Crema or heavy cream ¼ cup beef broth or water 2 teaspoon snipped fresh oregano and/or thyme 8 6 inch corn or flour tortillas, warmed Toppings, such as shredded Cotija or Monterey Jack cheese, chopped tomatoes, salsa fresca, and/or shredded radishes (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 464 Calories 24g Fat 36g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 464 % Daily Value * Total Fat 24g 31% Saturated Fat 8g 40% Cholesterol 90mg 30% Sodium 632mg 27% Total Carbohydrate 36g 13% Total Sugars 8g Protein 28g Vitamin C 192.7mg 964% Calcium 82mg 6% Iron 4.5mg 25% Potassium 637mg 14% Fatty acids, total trans 1g Folate, total 42.9mcg Vitamin B-12 2.6mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.