Steak Tacos with Southwest Crema and Pickled Shallot Salsa

There are few things more satisfying than steak for dinner. These carne-loaded tacos are hearty, filling and most of all-delicious. Tender bites of seared steak are piled into warm tortillas along with a tangle of veggies, Southwest-spiced crema and zingy pickled shallot-all topped off with a sprinkle of fresh cilantro. Taco’bout a weeknight win.

This recipe uses simple, high-quality ingredients to create a meal that feels special but comes together quickly. The pickled shallot adds a bright, tangy crunch that balances the rich steak and creamy sauce. Perfect for taco night!

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and thinly slice the poblano pepper. Finely dice the tomato. Finely chop the cilantro. Halve, peel and thinly slice the shallot. In a medium bowl, combine half the shallot, the white wine vinegar, 1 teaspoon sugar and a pinch of salt. Let sit, stirring occasionally, until ready to serve.
2. In a small bowl, combine the sour cream, half the Southwest spice blend and a large pinch of salt. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and cook, stirring, until slightly softened, about 3-4 minutes. Stir in the remaining shallot and a large pinch of salt and pepper. Cook, stirring, until lightly browned and softened, 2-3 minutes. Turn off the heat; transfer the mixture to a second medium bowl. Wipe out the pan.
4. Pat the steak dry with paper towels. Heat another drizzle of oil in the same pan over high heat. Add the steak and season with salt, pepper and the remaining Southwest spice blend. Cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Return the cooked poblano mixture to the pan and stir until combined. Turn off the heat.
5. Wrap the tortillas in damp paper towels and microwave until warm, about 30 seconds. (Alternatively, wrap tortillas in foil and warm in a 425°F oven for 5 minutes.) Stir the diced tomato into the bowl with the pickled shallot.
6. Divide the steak mixture among the warm tortillas. Top with the salsa, crema and chopped cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak work well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat steak and veggies in a skillet.

Can I make this dairy-free?

Use a dairy-free sour cream alternative and skip the crema or make a cashew-based version.