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Rajas Poblanos and Skirt Steak Tacos
30 min prep time
20 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Rajas Poblanos and Skirt Steak Tacos
If you can’t find poblano peppers in the grocery store, you can use green or red bell peppers in this recipe instead.
30 min prep time
20 min cook time
4servings
2 tacos
Print Recipe >
Step-By-Step Instructions:
- Preheat an indoor or outdoor grill.
- Add the oil to a large non-stick sauté pan over medium high heat. Add the garlic, poblano pepper, onion, chili powder, cumin, cayenne pepper (optional), salt (optional), and pepper. Sauté for 8-10 minutes until the vegetables are soft and starting to caramelize.
- Stir in the cheese and set aside.
- Season the skirt steak with additional salt (optional) and ground black pepper. Grill on both sides until the steak is medium doneness. Set the steak aside to rest.
- Once the steak has rested, chop it into small pieces and stir into the pepper mixture over medium heat until steak has just cooked through.
- Divide the meat and pepper mixture evenly among the 8 tortillas, then top each taco with chopped tomato and shredded lettuce.
Nutrition facts
4 Servings
-
Serving Size
2 tacos
- Amount per serving Calories 310
-
Total Fat
12g
- Saturated Fat 3.3g
- Trans Fats 0.2g
- Cholesterol 40mg
- Sodium 410mg
-
Total Carbohydrate
36g
- Dietary Fiber 6g
- Total Sugars 6g
- Protein 19g
- Potassium 690mg
- Phosphorous 330mg
Ingredients
olive oil
1 tbsp
garlic (minced)
2 clove
large poblano peppers (seeded and thinly sliced)
2
small onion (thinly sliced)
1
chili powder
1 tbsp
ground cumin
1 tsp
cayenne pepper
1/4 tsp
salt
1/2 tsp
black pepper
1/4 tsp
shredded, reduced-fat Mexican cheese blend
1/4 cup
skirt steak
1/2 lbs
6-inch corn tortillas
8
large tomatoes (diced)
2
shredded lettuce
4 cup
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