Wild Mushroom, Flank Steak, And Poblano Tacos

Name: Wild Mushroom, Flank Steak, And Poblano Tacos
Ingredients: 1 tablespoon olive oil, divided; 1 (8-ounce) flank steak, trimmed; 1/4 teaspoon salt, divided; 1/4 teaspoon black pepper, divided; 2 cups thinly sliced white onion; 1 teaspoon dried oregano; 2 teaspoons bottled minced garlic; 1/2 teaspoon ground coriander; 2 (4-ounce) packages presliced exotic mushroom blend; 1 poblano pepper, seeded and thinly sliced; 8 (6-inch) corn tortillas; 1/2 cup (2 ounces) shredded reduced-fat Mexican blend cheese; 1/2 cup refrigerated fresh salsa

13 ingredients

1 steps

Ingredients

1 tablespoon olive oil, divided
1 (8-ounce) flank steak, trimmed
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups thinly sliced white onion
1 teaspoon dried oregano
2 teaspoons bottled minced garlic
1/2 teaspoon ground coriander
2 (4-ounce) packages presliced exotic mushroom blend
1 poblano pepper, seeded and thinly sliced
8 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat Mexican blend cheese
1/2 cup refrigerated fresh salsa

Directions

1

Heat 1 teaspoon oil in a large skillet over medium-high heat. Sprinkle steak with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan. Add remaining 2 teaspoons oil to pan. Add onion and next 5 ingredients (through poblano); saute 5 minutes or until vegetables soften. Cut steak across the grain into thin slices. Add steak, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; cook 1 minute. Place about 1/3 cup steak mixture in each tortilla. Top each taco with 1 tablespoon cheese and 1 tablespoon salsa.