Steak and Poblano Tacos

I probably should have just declared this as taco week, since this the second taco recipe I’m blogging about this week. I’m the kind of person who can’t eat the same thing more than one night in a row. Tacos is the exception. There are so many choices in fillings and proteins, every taco is like a unique dinner experience. There’s actually a Mexican spot up the street from M and I (Fuego) and one of my favorite dinners there is the tacos. They have about 10 different flavors, so I can pick four and feel like I’ve enjoyed the variety of a Vegas buffet. I like the brisket, shrimp, chicken and tilapia. On to these tacos. Inside, is a combination of grilled peppers, onions and tomato — almost fajita like in flavor. The poblanos are mild which is contrasted by the more pronouned heat of the jalapenos. The steak has a beautiful citrus tang and the entire taco is accented by a salty cheese. Leftover toppings are perfect for a fajita salad or a rice bowl. This dish is one you’ll add to your permanent rotation.

One disclaimer: if you are cooking this on a grill instead of a grill pan, do not slice your steak until AFTER you have grilled it. Just cut it into 3-4 large pieces to marinade.

In a large zip-top bag, combine the steak with 3/4 cup of lime juice. Let marinate for 30 minutes.

Steak and Poblano Tacos

While the steak marinates, place the onion, tomatoes, peppers, and avocado on the grill. Grill 10-12 minutes until charred and softened.

Steak and Poblano Tacos

The onions and tomatoes will be done first — remove those and chop into a large dice. Deseed the peppers and cut into a large dice.

Steak and Poblano Tacos

Add in a handful of frozen charred corn, salt, one clove of minced garlic, and olive oil.

Steak and Poblano Tacos

Stir to combine and cover to keep warm.

Steak and Poblano Tacos

Remove steak from the marinade and season with salt. Grill steak for 3 minutes per side until medium-rare.

Steak and Poblano Tacos

Warm your tortillas and set up your taco buffet, including sliced grilled avocado, feta cheese, and vegetables.

Steak and Poblano Tacos

Steak and Poblano Tacos

Steak and Poblano Tacos
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Ingredients
  1. 1-1 1/2 pound skirt steak, thinly sliced
  2. 3/4 cup lime juice
  3. Salt
  4. 1 onion, sliced into 1/2" thick rounds
  5. 1 tomato, halved
  6. 2 poblano peppers
  7. 1 jalapeno pepper
  8. 1/3 cup frozen corn kernels
  9. 1 tbsp olive oil
  10. 1 clove garlic, minced
  11. Corn tortillas
  12. 1 avocado, sliced
  13. Feta cheese
Instructions
  1. In a large zip-top bag, combine the steak with 3/4 cup of lime juice. Let marinate for 30 minutes.
  2. While the steak marinates, place the onion, tomatoes, peppers, and avocado on the grill. Grill 10-12 minutes until charred and softened.
  3. The onions and tomatoes will be done first -- remove those and chop into a large dice. Deseed the peppers and chop into large pieces
  4. Add in a handful of frozen charred corn, salt, one clove of minced garlic, and olive oil.
  5. Stir to combine and cover to keep warm.
  6. Remove steak from the marinade and season with salt. Grill steak for 3 minutes per side until medium-rare.
  7. Warm your tortillas and set up your taco buffet, including sliced grilled avocado, feta cheese, and vegetables.
Two Forks One Love http://twoforksonelove.com/

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One Response to Steak and Poblano Tacos

  1. yum.. i can never go past a good taco. definitely craving one right now, think i will be having mexican tonight. thanks for the inspiration!

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