Steak, Anaheim Chile, and Scallion Tacos with Guacamole and Cotija Cheese

My friend Stephanie sent me an e-mail that featured healthy and tasty Mexican recipes from Eating Well (thank you Steph). They had a steak taco with grilled scallions and chiles that looked amazing. I re-created my own version of these tacos by marinating the meat in my Carne Asada marinade. I grilled the steak and veggies inside on a grill pan because it was raining outside. I used flour tortillas because that’s what I had on hand but corn tortillas would be excellent too. I topped these tacos with fresh guacamole and cotija cheese. The roasted chile gave these tacos an unbelievable flavor and so did the scallions. My husband thought the scallions were a little chewy but I personally enjoyed the texture. I loved, loved, loved these tacos and so did the rest of my family. Happy Cinco de Mayo!

Steak, Anaheim Chile, and Scallion Tacos with Guacamole and Cotija Cheese:
Recipe and photos by For the Love of
Inspired by Eating Well Healthy Mexican Recipes
  • Flank steak, marinated for at least 6 hours (see marinade here)
  • Small flour tortillas
  • 8 scallions
  • 3 Anaheim chiles, stem and seeds removed
  • Cherry tomatoes, diced
  • Guacamole
  • Cotija cheese, shredded

Marinate flank steak for at least 6 hours up to 24 hours.

Remove the steak from the refrigerator 20 minutes prior to cooking. Prepare the guacamole while you wait to cook the meat.

Preheat the oven to broil and place the oven rack at the top of the oven. Line a baking sheet with tin foil. Clean the Anaheim chile then remove the stem. Slice the pepper down the middle, without cutting all the way through, and remove the seeds. Flatten the chile on the baking sheet and place in the oven to broil.

Once the skin is blistered and black, remove the chiles from the oven and place in a bowl; cover with saran wrap and let them sit for 5-7 minutes. Carefully, peel the burned skin off of the chile. Cut the chiles into strips.

Heat a grill pan over medium high heat and spray with cooking spray. Once the pan is really hot add the flank steak and cook for 3-4 minutes per side or until your desired degree of doneness. Place the steak onto a cutting board; let the meat sit for at least 5-7 minutes prior to slicing thinly against the grain. Slice the meat into bite sized pieces.

While the meat rests, add the scallions to the grill pan and cook on each side for 2-3 minutes or until wilted and tender.

Heat a skillet over medium heat. Add the flour tortillas and cook on each side for 30-45 seconds. Place the tortilla on a plate then layer it with steak, roasted Anaheim chile, scallion, guacamole, and cotija cheese. Serve immediately. Enjoy.

Click here for a printable version of this recipe – For the Love of

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