Wild Mushroom, Flank Steak, and Poblano Tacos

  • meme48 Posted: 08/18/10
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    Delicious and really easy! I just used button and portobello mushrooms. I also added half of a jalapeno that I had left over from another recipe. We used a lot of salsa, too, as the corn tortillas can sometimes be a little dry. I will definitely be making these again! Easy weeknight meal, but I guess it could also be served to guests as well for a different kind of "taco night"

  • taylesworth Posted: 08/11/10
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    Delicious and easy weekday recipe.

  • Laurie18 Posted: 07/25/10
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    Loved this recipe and it was very easy and flavorful.

  • karenfar Posted: 10/01/10
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    This is a GREAT! recipe and so simple to make. I used flour tortillas and threw in some sliced red bell pepper that I had on hand. It really makes a whole meal.

  • Marzena Posted: 07/30/10
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    Great recipe!!! It was delicious and perfect for a quick friday night dinner.

  • AshleyL Posted: 09/20/10
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    Awesome, will make this again! Loved the mushrooms and poblanos!

  • wellfed59 Posted: 07/25/10
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    This was excellent! The mushrooms absorbed the flavors of the herbs, onions, and chilies. It didn't need much embellishment, and I didn't need the salsa.

  • segan101 Posted: 08/10/10
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    The corn tortillas fell apart so would suggest flour tortillas. All very easy and flavorful. Pepper wasn't too spicy. Served it with corn on the cob which was good choice. The mushrooms were delicious.

  • EmilyAlice Posted: 08/11/10
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    The flavors were wonderful. The mushroom mixture needs more seasoning. I didn't buy the mex cheese mix, but grated some gruyere, ricotta salata and smoked mozzarella, which was a delicious combo. Unfortunately, the corn tortillas warmed in the oven disintegrated with all of the ingredients. I would suggest heating then in a pan prior to serving or using a flour tortilla.

  • TastyMeals Posted: 09/28/10
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    This was an amazing weeknight dinner (but cannot recommend for a dinner party or anything formal)!! My husband and I both LOVED it and is definitely a keeper. While the magazine said it would take only 20 minutes, it took me 45 minutes to get it ready and my sides. The only changes I made were that I marinated the steak and used flour tortilla (I think corn tortillas are too dry). Suggestions/tips: I would add the peppers before the onions and mushrooms bc they took longer to cook (cooking all together as directed it took 10 minutes); and squirted lime juice, hot sauce and added sour cream.

  • nolaSam Posted: 10/20/10
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    This is one of my favorite

  • cyndyphilyaw Posted: 08/26/11
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    This was easy and delicious. I used everything fresh from the garden. Made homemade salsa with garden fresh vegetables. Used red and yellow peppers, fresh garlic, and baby bella mushrooms. I prefer to cook my mushrooms with the garlic first and then add the peppers and onion when they are about half way finished. We also added hot sauce, fresh cilantro and oregano, and corn tortillas. We heated the corn tortillas on the stove on a medium heat with a little olive oil, but did not cook them until they were crisp. The cheese was a mix of cheddar and pepper jack. We also added some sour cream. It was terrific and satisfying. We'll try it next week with chicken! Might even try it with company next weekend.

  • wilsmom97 Posted: 09/10/11
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    Loved these! Great recipe!!

  • stacym124 Posted: 08/24/11
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    I'd like to make this as healthy as I can so I think I'm going to substitute chicken for the steak.. does any one know how many calories per serving that would be? Also, do any of you know that difference in calories between a corn and flour tortilla? I don't care for corn tortillas but I'm curious about their caloric difference. Thanks!

  • daneanp Posted: 09/03/12
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    These were just ok. I increased the seasoning and BBQ'd the steak but they still seemed kind of bland. DH had the cheese, but I substituted sliced avocado. Not sure I'd make this recipe again.

  • SharonEB Posted: 08/31/12
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    Impressive! This isn't too far off from restaurant fajitas. I used flour tortillas and hatch chiles instead of poblano.

  • KeenanC Posted: 10/01/12
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    One of the most delicious and easiest cooking light taco recipes I have ever made. The veggie mixture was so good that my husband and I ended up eating a bunch of it by itself. You really don't even need the cheese. I would recommend either fresh tortillaria corn tortillas because they hold together much better than grocery store corn tortillas.

  • carolfitz Posted: 03/10/12
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    Easy. Made to directions subbing fresh oregano & garlic and used trimmed NY strip because it was on sale. Served with refried black beans & a salad of avocado, cherry & scalilon. Not bad.

  • steponme Posted: 09/13/14
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    Good, but without my slight changes, as some other reviews stated, I think it would be bland. I thinly sliced the meat before cooking, coated with 1 tsp. of oil, added cumin and all the other seasonings to the meat then followed recipe; adding seasoning to the vegetables, etc. The meat was very tender and flavorful.

  • brenro Posted: 10/04/13
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    Way too bland to be called tex-mex. I make a version of this but it's got too many substitutions to be called the same recipe.

  • JeanRC Posted: 07/18/14
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    This is great! My kids loved it and so did I.

  • KristiJF Posted: 02/01/14
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    Maybe it was the flank steak I bought, but this wasn't amazing...

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