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Wild Mushroom, Flank Steak, and Poblano Tacos

Wild Mushroom, Flank Steak, and Poblano Tacos
Photo by John Autry

Ingredients

  • ¼ teaspoon black pepper, divided
  • 1 tablespoon olive oil, divided
  • ½ teaspoon salt, divided
  • 2 cups thinly sliced white onion
  • ½ cup refrigerated fresh salsa
  • 1 (8-ounce) flank steak, trimmed
  • ½ cup (2 ounces) shredded reduced-fat Mexican blend cheese
  • + 18 more ingredients
    • ½ teaspoon salt, divided
    • 8 (6-inch) corn tortillas
    • 2 cups thinly sliced white onion
    • 1 poblano pepper, seeded and thinly sliced
    • 2 (4-ounce) packages presliced exotic mushroom blend
    • ½ cup refrigerated fresh salsa
    • ½ cup (2 ounces) shredded reduced-fat Mexican blend cheese
    • 8 (6-inch) corn tortillas
    • 1 poblano pepper, seeded and thinly sliced
    • 2 (4-ounce) packages presliced exotic mushroom blend
    • ½ teaspoon ground coriander
    • 1 (8-ounce) flank steak, trimmed
    • ½ teaspoon ground coriander
    • ¼ teaspoon black pepper, divided
    • 1 tablespoon olive oil, divided
    • 2 teaspoons bottled minced garlic
    • 1 teaspoon dried oregano
    • 2 teaspoons bottled minced garlic

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 ...

View full recipe at My Recipes

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