Wild Mushroom, Flank Steak, and Poblano Tacos

By naqgal90

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.

Other Time: 20 minutes minutes
Yield: 4 servings (serving size: 2 tacos)


CALORIES 332 ; FAT 12.1g (sat 4.4g,mono 4.3g,poly 1.5g); CHOLESTEROL 28mg; CALCIUM 240mg; CARBOHYDRATE 36.1g; SODIUM 642mg; PROTEIN 21.8g; FIBER 5.4g; IRON 2.7mg

Ingredients

• 1 tablespoon olive oil, divided
• 1 (8-ounce) flank steak, trimmed
• 1/2 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

Details

Servings 4

Preparation

Step 1

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Sprinkle steak with 1/4 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 1/4 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