Poblano Steak-and-Potato Street Tacos

1. 1

   Heat 1/2 tablespoon oil in a heavy large nonstick skillet over medium-high heat. Add the onion and chilies and cook, stirring, until tender, about 10 minutes. Transfer the onion mixture to a bowl (do not wash the skillet). Heat 1 tablespoon oil in the same skillet over medium-high heat. Add the potatoes and cook, stirring, until golden brown and tender, about 12 minutes. Return the onion mixture to the skillet with the potatoes and keep warm.

2. 2

   Meanwhile, generously season both sides of the steak with garlic powder, chili powder, salt, and pepper. Heat the remaining 1/2 tablespoon oil in a heavy large skillet over medium-high heat. Add the steak and cook, turning once, until browned on both sides, about 8 minutes total for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes.

3. 3

   While the steak rests, warm the tortillas on a griddle or over a gas flame, turning frequently with tongs until heated through.

4. 4

   Thinly slice the steak. Top the tortillas with the steak and potato mixture, then sprinkle with cilantro. Serve, passing pico de gallo and/or hot sauce separately.

• Calories 170.61 kcal — Moderate 9%
• Protein 10.12 g ↗ Good Source 20%
• Carbohydrate 17.18 g 6%
• Total Fat 6.75 g — Moderate 9%
• Saturated Fat 1.86 g — Moderate 9%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 24.09 mg — Moderate 8%
• Sodium 231.93 mg — Moderate 10%
• Dietary Fiber 1.94 g ⌄ Low Source 7%
• Total Sugars 2.52 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 31.44 mg ⌄ Low Source 2%
• Iron 0.95 mg ⌄ Low Source 5%
• Potassium 310.92 mg ⌄ Low Source 7%
• Vitamin A 28.37 mcg ⌄ Low Source 3%
• Vitamin C 16.67 mg — Moderate 19%
• Vitamin D 0.03 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅