Crunchy Steak Tacos with Poblano Sauce
Last updated Aug 24, 2022
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Crunchy Steak Tacos with Poblano Sauce
Serves: 4
Total: 1 hr
Prep: 15 min
Cook: 45 min
5.0
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Recipe Preparation
- 1 lb. Skirt Steak (cut into 2 pieces if needed)
- 1 tsp. Chili Powder
- 1/2 tsp. Paprika
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Salt
- Squeeze of Lime (about 1/2 Tbsp.)
- 1/2 Tbsp. Avocado Oil
- 3 Poblano Peppers
- 1/2 White Onion, cut into thick slices
- 1/2 Tbsp.+ Avocado Oil
- 1 head Garlic
- Juice from 1/2 Lime
- 1/2 Tbsp. Apple Cider Vinegar
- 1/2 cup chopped Cilantro
- 1/2 Avocado
- 8 Crunchy Corn Tortillas
- 1 Heart of Romaine Lettuce, thinly sliced
- 1/2 Avocado, sliced
- Chopped Cilantro
- Lime Wedges
- Other toppings of choice (e.g. chopped tomato, onion, cheese)
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Recipe Instructions
1
In a bowl, combine all steak ingredients and massage the marinade into the meat. Set aside.
2
Preheat your grill or grill pan over medium-high. Rub poblano peppers and onion with ½ tbsp. avocado oil. Grill for a few minutes per side to char.
3
Transfer grilled veggies to a Pyrex dish and roast in the oven at 375°F for 20 minutes, until soft.
4
Cut off the top of the garlic head, coat with oil, wrap in foil, and roast in oven for 30–40 minutes until soft. Set aside with veggies.
5
Grill the skirt steak over medium-high for 1–2 minutes per side. Insert your
ThermoPro TP16 thermometer
and cook covered until internal temp reaches 135°F. Let rest for 10 minutes, then slice thinly against the grain.
6
Plunge roasted poblanos into cold water and peel skins. Remove seeds.
7
Add peeled poblanos, grilled onion, lime juice, vinegar, and half the garlic cloves to a food processor. Pulse to combine. Add half the cilantro, avocado, and oil; pulse until chunky. Stir in remaining cilantro and salt to taste. Process to desired consistency.
8
Assemble tacos: Add lettuce to crunchy shells, top with steak slices, poblano sauce, avocado chunks, chopped cilantro, and lime juice. Add any other toppings you like!
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