Steak & Pepper Tacos

Steak & Pepper Tacos

Steak & Pepper Tacos

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  • Each taco
  • 380cal
  • 18g fat (6g sat)
  • 40mg chol
  • 440mg sodium
  • 30g carb
  • 3g fiber
  • 23g protein


  • 1 pound flank or skirt steak, trimmed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 limes, juiced
  • 2 tablespoons high-heat oil
  • 1 poblano pepper, seeded and sliced
  • 2 bell peppers (red, yellow or orange), seeded and sliced
  • 1/2 red onion, sliced
  • 4 to 8 flour tortillas, warmed
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup sliced green onions
  • Lime wedges, for serving


Place steak in a shallow bowl or dish and rub with cumin, oregano, chili powder, salt and pepper. 
Pour lime juice and oil over the top; cover and marinate for 30 minutes.

Heat a skillet or grill pan over high heat.

Add marinated steak and cook 4 to 6 minutes per side, depending on desired doneness. Remove from the heat and allow to rest 5 minutes before thinly slicing against the grain.

While steak is resting, cook peppers and onions in the same skillet or grill pan until tender, 5 to 7 minutes. Season with additional salt and pepper, if desired.

Top flour tortillas with sliced steak and peppers. Sprinkle with cheese and green onions. Serve with lime wedges.

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