Lunch: 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.

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
2 large poblano peppers, seeded and thinly sliced
1 small onion, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
¼ cup reduced fat shredded Mexican-style cheese
½ pound skirt steak
8 small corn tortillas
2 large tomatoes, diced
4 cups shredded lettuce

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.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

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