Steak and Potato Tacos with Poblano Chiles

Yield: 12 Prep time: 20 minutes Cook time: 25 minutes

2 tablespoons olive oil, divided 1 large onion, sliced 2 poblano chiles, stemmed, seeded and sliced 12 ounces white potatoes, quartered lengthwise then cut crosswise into 1/4-inch thick slices 1 flank steak (12 ounces) garlic powder chili powder salt pepper 12 corn tortillas (6 inches each) chopped fresh cilantro pico de gallo salsa hot sauce

In heavy, large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add onion and chiles and saute until tender, about 10 minutes.

Transfer onion mixture to bowl. In same

skillet, heat 1 tablespoon oil over mediumhigh heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.

Sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. In heavy, large skillet, heat remaining oil over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.

While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.

Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro.

Serve with pico de gallo and/or hot sauce.

Nutritional information per serving: 167.9 calories; 6.3 g fat; 13 mg cholesterol; 19.1 mg sodium; 6.8% vitamin C; 20.9 g carbohydrates; 2.5 g fiber; 7.1 g protein; 147.4 mg potassium.