Steak, Poblano and Mushroom Tacos

Savor the Crispy Delights of Steak, Poblano and Mushroom Tacos

Embark on a flavor-filled journey with this Steak, Poblano and Mushroom Tacos recipe, a bold combination of juicy marinated steak, smoky poblano peppers, and earthy mushrooms wrapped in warm tortillas. Every bite is packed with texture, zest, and a touch of spice that makes taco night unforgettable.

Whether it’s for a weeknight dinner or a lively gathering with friends, Steak, Poblano and Mushroom Tacos bring excitement and satisfaction to your table.

Ideal for casual evenings or festive events, this recipe celebrates the joy of tacos while highlighting simple yet powerful flavors. Ready to upgrade taco night with a fresh twist? Let’s explore this straightforward and rewarding recipe.

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Flavorful and Juicy: Your New Go-To Steak, Poblano and Mushroom Tacos

These Steak, Poblano and Mushroom Tacos combine perfectly seared steak with tender sautéed vegetables. The marinated flank steak adds bold flavor, while the poblanos bring gentle heat and the mushrooms deliver savory richness. Wrapped in warm tortillas and topped with cilantro, avocado, and cotija cheese, they create a taco that feels hearty yet fresh.

Not only are these tacos easy to prepare, but they also adapt to your taste. You can adjust the spice level, swap mushrooms for zucchini, or choose flour tortillas instead of corn. This flexibility ensures you’ll enjoy them again and again, each time with a little twist.

Here’s how to make Steak, Poblano and Mushroom Tacos that taste like they came straight from a taquería.

Serving Suggestions:

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Pro Tips for the Perfect Steak, Poblano and Mushroom Tacos

1. Marinate Early: For deeper flavor, marinate the steak for several hours or even overnight.
2. Room Temperature Steak: Let the steak rest outside the fridge before cooking for even doneness.
3. Rest Before Slicing: Allow steak to rest for at least 10 minutes to keep it juicy.
4. Cook Veggies Separately: Sauté the peppers and mushrooms after the steak to ensure both are perfectly cooked.
5. Warm Tortillas: Briefly heat tortillas in a skillet to make them soft and pliable, perfect for holding fillings.

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Steak, Poblano and Mushroom Tacos Recipe

• Preparation time: 20 minutes (plus marinating time)
• Cooking time: 20 minutes
• Servings: 6 tacos
• Equipment: Skillet or grill pan, tongs, cutting board, mixing bowl

With these Steak, Poblano and Mushroom Tacos, your kitchen will smell amazing, and your dinner table will feel like a fiesta.

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Ingredients for Steak, Poblano and Mushroom Tacos:

For the Marinade:

• ¼ cup olive oil
• 4 cloves garlic, minced
• 3 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon coarsely ground black pepper

For the Tacos:

• 2 tablespoons olive oil
• 1.5 pounds flank steak
• 2 large poblano peppers, cored and cut into thin strips
• 1 medium onion, thinly sliced
• 8 ounces baby portobello mushrooms, sliced or quartered
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon black pepper
• Corn tortillas

For Serving:

• Chopped fresh cilantro
• Avocado slices
• Lime wedges
• Salsa verde
• Crumbled cotija or queso fresco

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Directions:

1. Marinate the Steak: In a bowl, whisk olive oil, garlic, lime juice, cumin, salt, and black pepper. Add flank steak and coat well. Cover and refrigerate for at least 15 minutes, or up to 24 hours.
2. Prepare for Cooking: Remove steak from fridge 20 minutes before cooking. Let it reach room temperature for even results.
3. Cook the Steak: Heat a skillet or grill pan over medium-high. Add steak and cook 4–5 minutes per side, turning once, until desired doneness. Transfer to a plate and let rest for 10 minutes. Slice thinly against the grain.
4. Cook the Vegetables: Add olive oil to the skillet. Toss in onion and poblano strips, sautéing for 5 minutes until softened. Add mushrooms and cook 2–3 minutes more. Stir in garlic, cumin, salt, and pepper. Cook 1–2 more minutes until fragrant. Remove from heat.
5. Warm the Tortillas: Place tortillas in the same skillet for about 10 seconds per side, until soft and slightly charred.
6. Assemble the Tacos: Layer sliced steak and vegetable mixture onto tortillas. Top with cilantro, avocado, salsa verde, and cheese. Serve with lime wedges.

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Ready to Relish!

These Steak, Poblano and Mushroom Tacos bring smoky, zesty, and earthy flavors together in one irresistible bite. The juicy steak pairs beautifully with the mild spice of poblanos and the richness of mushrooms. Fresh toppings brighten the dish, making every taco feel complete and satisfying.

This recipe works equally well for family taco nights, festive gatherings, or even meal prep. Once you try it, you’ll find yourself making it again and again.

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Storage Solutions for Steak, Poblano and Mushroom Tacos

To store leftovers, keep components separate for best texture. Store steak slices in an airtight container in the fridge for up to 3 days. Refrigerate the cooked vegetables for 2 days. Warm tortillas just before serving for best results.

To reheat, gently warm steak in a skillet or oven at 325°F until heated through. Avoid microwaving too long, as it may toughen the meat. Leftover steak and veggies also taste fantastic in quesadillas, burritos, or salads.

If freezing, wrap sliced steak in foil and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

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