1/2 cup (2 ounces) shredded reduced-fat Mexican blend cheese
1/2 cup refrigerated fresh salsa
How to Make It
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.
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.
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.
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.