Wild Mushroom, Flank Steak, and Poblano Tacos

<p>Wild Mushroom, Flank Steak, and Poblano Tacos</p>
Photo: John Autry; Styling: Cindy Barr

This Tex-Mex favorite tastes as good as it looks. Please your family by letting everyone choose their own toppings to add to the tacos.


4 servings (serving size: 2 tacos)

Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 332
Fat 12.1 g
Satfat 4.4 g
Monofat 4.3 g
Polyfat 1.5 g
Protein 21.8 g
Carbohydrate 36.1 g
Fiber 5.4 g
Cholesterol 28 mg
Iron 2.7 mg
Sodium 494 mg
Calcium 240 mg


1 tablespoon olive oil, divided
1 (8-ounce) flank steak, trimmed
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups thinly sliced white onion
1 teaspoon dried oregano
2 teaspoons bottled minced garlic
1/2 teaspoon ground coriander
2 (4-ounce) packages presliced exotic mushroom blend
1 poblano pepper, seeded and thinly sliced
8 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat Mexican blend cheese
1/2 cup refrigerated fresh salsa


1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Sprinkle steak with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan. Add remaining 2 teaspoons oil to pan. Add onion and next 5 ingredients (through poblano); sauté 5 minutes or until vegetables soften. Cut steak across the grain into thin slices. Add steak, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; cook 1 minute. Place about 1/3 cup steak mixture in each tortilla. Top each taco with 1 tablespoon cheese and 1 tablespoon salsa.