Steak and Peppers Tacos
Steak and Peppers Tacos are a mouthwatering delight. The spiciness and crunch of the peppers amps up the steak with each bite of these tacos. Sliced avocado or avocado sour cream and cilantro goes so well with these yummy delights.
Equipment
- large saucepan
- cutting board
- sharp knife
- Spatula
- Cast iron pan or griddle pan
Ingredients
- 2 NY Strip steaks cooked to rare or medium-rare
- 1 large onion thinly sliced
- 2 poblano peppers trimmed, seeded and sliced
- 2 jalapeno peppers trimmed, seeded and sliced
- 1 tbsp unsalted butter
- 1 tbsp oil extra virgin or canola
- 1 cup sharp cheddar or cheddar cheese
- fresh cilantro
- 4-6 flour or corn torilla
- 1 avocado sliced (optional)
- sour cream or crema
Instructions
- In a medium saucepan, heat olive oil and melt butter.
- Add peppers and onions to oil and butter. Sauté 5-7 minutes until just tender. Veggies should have a bite to them still.
- Add meat to mixture and toss until combined. Remove from heat.
- In another saucepan warm 2 tortillas over medium heat. Once they are flipped add a layer of cheese to melt layer peppers on one end and then top that with peppers for each tortilla. Fold and allow to crisp on one side. Flip and allow to brown and crisp on the other side.
- Remove and finish the last two tortillas. Top with sliced avocado, cilantro and salsa.
- Serve immediately.
- Enjoy with salsa, side salad, sliced avocado or avocado yogurt or sour cream.
Notes
I used leftover steak for this recipe, and it turned out perfect. This is why I heated it again.
Chicken, pork or eggs can be used in placement of steak.
Beans and peppers would be delicious as well.
Mixed mashed avocado with sour cream or yogurt to make a quick sauce. It will help tame the heat of the peppers.
Squeeze a slice of lime over the meat for a little tang.
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