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 medium-high 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. n 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.