This dish proves that Mexican food isn’t always simple street food. Poblano peppers can have an unpredictable heat intensity, so sneak a taste before you add the entire pepper to your skillet!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Prep: Wash and dry all produce. Mince the garlic. Zest, then cut the lime into wedges. Roughly chop the cilantro.
Cook the beef: Heat a large pan over a medium heat. Add a drizzle of oil, then the beef strips and Taco Seasoning. Cook until beef is browned, 1-2 min per side. Transfer to a plate and set aside.
Cook the veggies: Add another drizzle of oil to the same pan, then the onion and poblano peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Add the corn and garlic, and cook for 2 more min. Return the beef to the pan and cook, stirring, until heated through. Season with salt and pepper.
Meanwhile, heat the tortillas in the microwave on a heatproof plate for 30 seconds to warm through. Stir the sour cream with lime zest in a small bowl. Season with salt and pepper.
Finish and serve: Fill the tortillas with the beef and vegetable mix. Dollop each with some sour cream, and sprinkle with cilantro. Squeeze some lime juice overtop. Enjoy!