Flank Steak & Wild Mushroom Tacos

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"For the mushrooms, use a mix of wild mushrooms such as porcini, morels, chanterelles, etc. Use your favorite homemade salsa or commercial salsa for topping."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (308.9 g)
  • Calories 496.1
  • Total Fat - 27.3 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 97.8 mg
  • Sodium - 1859.6 mg
  • Total Carbohydrate - 34.7 g
  • Dietary Fiber - 7 g
  • Sugars - 4.1 g
  • Protein - 29.7 g
  • Calcium - 253.8 mg
  • Iron - 3 mg
  • Vitamin C - 17.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat a nonstick skillet over medium-high heat. Place a corn tortilla in pan and cook until it begins to brown. Flip over and lightly brown other side. Place on plate. Repeat with remaining toritllas. Keep them warm until ready to use.

Step 2

Heat 1 teaspoon oil in a large skillet over medium-high heat.

Step 3

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.

Step 4

Add remaining 2 teaspoons oil to pan. Add onion and next 5 ingredients (through poblano); sauté 5 minutes or until vegetables soften.

Step 5

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.

Step 6

Place about 1/3 cup steak mixture in each tortilla. Top each taco with 1 tablespoon cheese and 1 tablespoon salsa.

Step 7

Fold in half and enjoy.

Tips & Variations


No special items needed.

Related

Stacy G

I liked this very much. I used portabello mushrooms. Yum! I will add a bit more salt next time. Thanks for posting! Made for Culinary Quest 2015.

review by:
(29 Aug 2015)