Street tacos are on repeat in this household (preferably on Tuesdays, but we aren’t picky!), and I was searching for some elements to spice up our usual carne asada protein. I typically walk past the pepper section of produce simply because my heat tolerance is low — though I do love a good shishito pepper appetizer. During this quick trip to the grocery, poblano pepper caught my eye. I do appreciate its mild, earthy and naturally smoky notes, so we threw them into the mix.
Then, I love elote everything, so a quick blistered corn salsa added a bright crunch to our taco filing. Note: Trader Joe’s Everything but the Elote seasoning is a special ingredient for this simple weeknight meal. If you don’t have, don’t fret!
Serves 4
8 flour or corn tortillas
1 onion, thinly sliced
1 large poblano pepper, diced
1 pound skirt steak, sliced against grain + diced
1 tablespoon olive oil
1 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon black pepper
2 ears corn kernels
1 teaspoon Everything but the Elote seasoning (from Trader Joe’s)
1 cup cherry tomatoes, diced
1 jalapeno, diced
1 avocado, diced
Heat a skillet over medium-high heat with olive oil. Add onion, stirring constantly. After about 3 minutes, add poblano pepper. Once soft, about 2 minutes later, add skirt steak, chili powder, garlic salt, and pepper. Stir and cook until browned, about 6 minutes.
Meanwhile, heat a separate dry cast iron over medium high heat. Add corn kernels and allow to blister, cooking untouched for 2 minutes. Turn down heat to medium and stir in seasoning, tomatoes, and jalapeño. Continue to cook and stir until fragrant.
Just before serving, heat tortillas in a 400-degree oven. Add steak and poblano mixture to each tortilla, followed by corn salsa and diced avocado. Serve alongside your favorite salsas.
