Steak, Poblano and Mushroom Tacos
This Steak, Poblano and Mushroom Tacos deliver 42g protein and 655 calories per serving across 4 quick-prep portions. Each taco hits high protein targets for dinner while staying under 700 calories, supporting both muscle gain and fat loss phases. Use this when you need a satisfying meal that requires no additional protein pairing.
Ingredients
- •Olive oil(60g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Garlic(240g)
- •Lime Juice, Fresh(45g)
- •Cumin, Ground(5g)
- •1 teaspoon salt
- •1/2 teaspoon coarsely-ground black pepper
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Beef Flank Steak, Boneless(680g)
- •Poblano Pepper
- •Yellow Onion
- •Mushrooms, Portobello(227g)
- •Garlic(180g)
- •1/2 teaspoon salt
- •Cumin, Ground(1g)
- •1/4 teaspoon black pepper
Instructions
- 1Combine all marinade ingredients in a large ziplock bag or in a baking dish. Add the flank steak, and toss with the marinade until it is completely coated. Seal (or cover with plastic wrap or foil, if using the dish) and refrigerate for 15 minutes or up to 1 day.
- 2When you’re ready to make the tacos, remove the steak from the refrigerator and let it rest for at least 20 minutes to come to room temperature.
- 3Heat your saute pan (or grill pan) over medium-high heat. Remove the flank steak from the marinade (discard the marinade) and add the steak to the pan. Cook on each side for 4-5 minutes, turning once with tongs, until it reaches your desired level of doneness. Transfer the steak to a separate plate, and let it rest for at least 10 minutes. Then slice it into thin strips on the diagonal.
- 4While your steak is resting, add the oil to the saute pan and reduce heat to medium-high. Add the onions and poblano peppers, and saute for 5 minutes until the onions are soft. Add the mushrooms and continue sauteing until they are cooked, about 2 minutes. Add the garlic, salt, cumin and black pepper and saute 1-2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed. Pour the veggie mixture onto a serving platter and set aside.
- 5Return pan to heat and add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat.
- 6Assemble tacos by layering the sliced steak, veggies, cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde and optional additional toppings.
Nutrition — Per Serving
655
calories
42g
protein
40g
fat
- Carbohydrates
- 39g
- Saturated fat
- 9.3g
- Sodium
- 113 mg
- Dietary fiber
- 3.1g
4 servings per batch · ~367g each
Macro data sourced from USDA FoodData Central
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How much protein does Steak, Poblano and Mushroom Tacos have per serving?
Each serving delivers 42g of protein at 655 calories with 40g fat and 39g carbs. This is one of the highest-protein steak recipes on PrepForge with substantial carbohydrate content.
How long does Steak, Poblano and Mushroom Tacos take to prep?
This is a quick prep recipe that yields 4 servings on the stovetop, making it an efficient option for weeknight dinners or meal prep sessions. You can batch multiple servings in a single cook time.
Is Steak, Poblano and Mushroom Tacos good for muscle gain?
At 42g protein and 655 calories per serving with 39g carbs, this recipe is well-suited for muscle gain phases where you need calorie surplus and high protein intake. The carbohydrate content supports post-workout recovery and training performance.
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