Grilled Skirt Steak Tacos with Poblano Cream

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 pounds skirt steak
  • 3 teaspoons cumin
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper to taste
  • 2 medium poblano peppers halved and seeded
  • 1/4 cup low fat sour cream
  • 1/4 cup chopped fresh cilantro
  • 6 large whole wheat flour tortillas warmed
  • 1 large avocado chopped
  • 1 large tomato chopped


  • In a large bowl, add steak, 1 teaspoon cumin, olive oil, sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
  • On an indoor grill over medium heat, grill steak and Poblano chilies 4 to 5 minutes each side until cooked through. Slice steak into 1 inch pieces.
  • In blender or food processor, add chilies, sour cream, cilantro and remaining cumin and blend 1 to 2 minutes until smooth.
  • Please steak in tortilla and top with avocado, tomato and Poblano crema.


SERVING SUGGESTION: Sweet potato fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder).
VEGETARIAN: Use Portobello mushrooms instead of skirt strips.
GLUTEN FREE: Make sure tortillas are gluten-free.
NUTRITION: 495 Calories; 27g Fat (48.6% calories from fat); 32g Protein; 32g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 489mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; ½ Vegetable; 0 Fruit; 2 1/2 Fat.
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