The Review from the internet:These tacos were full of amazing flavor, nice and fresh without being too heavy, and gloriously easy to make.

Our Review:  First off, YUM! Second off yum! Ok so these were soooooo good. That’s really all I have to say. They were super easy to make. I did make a few tweaks one to make it easier and the other because my poblano was not in great shape.




So this morning I marinated the meat. The instructions said to marinate at a whole steak but I cut mine into smaller pieces so that they could easily fit into a bowl.  The marinade was super easy to mix together. I put the bowl in the fridge and let it marinate while we were at work.


Once we got home I chopped up the mushrooms and pepper. I had to use a banana pepper because our poblano did not look good when I pulled it out of the fridge 😦  We also tried out green chile tortillas tonight!

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Since the steak was sliced it cooked quickly.  We like our steak medium rare.


Since Elliot doesn’t like mushrooms I just mixed the steak and peppers together. I layered my taco with sour cream, mushrooms, steak & peppers and then topped one with cheese. Elliot just did steak & peppers and used come con queso that we had. Both turned out great!



This one gets 🍍🍍🍍🍍4/5 pineapples. We’ll make again for sure.



The deets: Thanks to #GIMMESOMEOVEN for the recipe.



  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 3 Tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely-ground black pepper


  • 2 Tablespoons olive oil
  • 1.5 pounds flank steak
  • 2 large poblano peppers, stemmed, cored and cut into thin 2-inch strips
  • 1 medium white or yellow onion, thinly sliced
  • 8 ounces baby portobello mushrooms, sliced or quartered
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • for serving: corn tortillas, chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco



Combine all marinade ingredients in a large ziplock bag or in a baking dish. Add the flank steak, and toss with the marinade until it is completely coated. Seal (or cover with plastic wrap or foil, if using the dish) and refrigerate for 15 minutes or up to 1 day.


When you’re ready to make the tacos, remove the steak from the refrigerator and let it rest for at least 20 minutes to come to room temperature.

Heat your saute pan (or grill pan) over medium-high heat. Remove the flank steak from the marinade (discard the marinade) and add the steak to the pan. Cook on each side for 4-5 minutes, turning once with tongs, until it reaches your desired level of doneness. Transfer the steak to a separate plate, and let it rest for at least 10 minutes. Then slice it into thin strips on the diagonal.

While your steak is resting, add the oil to the saute pan and reduce heat to medium-high. Add the onions and poblano peppers, and saute for 5 minutes until the onions are soft. Add the mushrooms and continue sauteing until they are cooked, about 2 minutes. Add the garlic, salt, cumin and black pepper and saute 1-2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed. Pour the veggie mixture onto a serving platter and set aside.

Return pan to heat and add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat.

Assemble tacos by layering the sliced steak, veggies, cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde and optional additional toppings.