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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Wild Mushroom, Flank Steak, and Poblano Tacos

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.

Cooking Light AUGUST 2010

  • Yield: 4 servings (serving size: 2 tacos)
  • Total: 20 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 332
  • Fat: 12.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 21.8g
  • Carbohydrate: 36.1g
  • Fiber: 5.4g
  • Cholesterol: 28mg
  • Iron: 2.7mg
  • Sodium: 494mg
  • Calcium: 240mg
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