Seared Steak Tacos with Poblano, Pickled Shallot Salsa and Southwest Crema

These steak tacos layer browned diced beef with softened poblano and shallot, then tuck everything into warm flour tortillas.

A quick pickled shallot and tomato salsa adds brightness, while Southwest-spiced sour cream brings a creamy finish with just the right kick.

Log in to save recipes and build weekly shopping lists.

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Core, deseed and thinly slice the poblano. Finely dice the Roma tomato. Finely chop the cilantro leaves and stems. Halve, peel and thinly slice the shallot.
2. In a medium bowl, stir together half the sliced shallot, white wine vinegar, sugar and a pinch of salt. Set aside, stirring occasionally, while you prepare the rest of the recipe.
3. In a small bowl, combine the sour cream, half the Southwest Spice Blend and a generous pinch of salt. Add water 1 teaspoon at a time, stirring after each addition, until the crema is thin enough to drizzle.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the poblano and cook, stirring, until slightly softened, 3 to 4 minutes.
5. Add the remaining shallot to the pan along with a generous pinch of salt and pepper. Cook, stirring, until the vegetables are lightly browned and softened, 2 to 3 minutes. Turn off the heat, transfer the vegetables to a second medium bowl and wipe out the pan.
6. Pat the diced steak dry with paper towels. Heat another drizzle of vegetable oil in the same pan over high heat. Add the steak and season with salt, pepper and the remaining Southwest Spice Blend.
7. Cook the steak, stirring occasionally, until browned and cooked through, 2 to 3 minutes. Return the cooked poblano and shallot mixture to the pan and stir to combine. Turn off the heat.
8. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Alternatively, wrap the tortillas in foil and warm them in a 425-degree oven for 5 minutes.
9. Stir the diced tomato into the bowl with the pickled shallot to make the salsa.
10. Divide the steak and vegetable mixture among the warm tortillas. Top with the pickled shallot tomato salsa, drizzle with Southwest crema, sprinkle with cilantro and serve.

Recipe Tips

FAQ

Can I warm the tortillas without a microwave?

Yes. Wrap the tortillas in foil and place them in a 425-degree oven for 5 minutes, until warm and pliable.

When should I add the tomato to the pickled shallot?

Stir the finely diced tomato into the pickled shallot after the tortillas are warmed, just before assembling the tacos.

How thin should the Southwest crema be?

It should be loose enough to drizzle over the tacos. Stir in water 1 teaspoon at a time until it reaches that consistency.