Takes 25 min + marinating time; Makes 4 large Tacos
Ingredients and Method for Steak and Poblano Tacos with Raspberry Salsa
- 2 filets (approx 2x2x2 inches in thickness)
- 1 large poblano, large slices
- 1 pint fresh raspberries
- 1 pint sweet summer tomatoes, quartered
- 2 tbsp white onion, minced
- 1 tbsp fresh cilantro, minced
- 2 tsp white sugar
- 1/3 small red cabbage, sliced
- 1 avocado, sliced
- Juice of 2 limes, divided
- Juice of half a tangerine (or orange)
- 1/2 serrano pepper, sliced thinly (optional)
- 4 oz farmers cheese (or goat cheese)
- 4 flour tortillas, large taco size
- Olive oil, salt, pepper
Combine raspberries and sugar and mix well, allowing to macerate for 10 min.
Add berries to a medium bowl with tomatoes, onion, cilantro, half the lime juice and salt. Taste and marinate for at least an hour.
Slice your steak into strips, so they are about the same size as your peppers.
I used the skottle to cook these on, but any large cast iron will work. Make sure it’s nice and hot first.
Oil your steaks and liberally salt them. Get the peppers oiled up too.
Turn the heat to medium and toss on your steaks and peppers.
Cook for 3-4 min until the peppers are golden and the steaks are seared. Be careful not to over cook these. Squeeze over the tangerine and the rest of the lime juice.
Remove steak and let rest under tented foil until you are ready to assemble.
Warm tortillas on the same surface, dry.
Build your tacos; tortillas, steak, peppers, raspberry salsa, cabbage, avocado and cheese.
Love camping but sick of the same old burgers and dogs? Check out “Camping Cuisine” in my delicious manifesto menu or find more inspo right here:
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