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Poblano and Skirt Steak Fajitas

Total Time:  1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6


  • 2 ripe avocados
  • 1/2 cup chopped fresh cilantro
  • 3 tbsp lime juice, divided
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp ground pepper, divided
  • 2 bunches scallions, trimmed
  • 3 poblano peppers
  • 3 tsp extra-virgin olive oil, divided
  • 1 tsp ground ancho chile
  • 1/2 tsp ground cumin
  • 1 Wholesome Farms Direct Source-Verified 1 lb. skirt steak
  • 12 6-inch corn tortillas, warmed


  1. Preheat grill to high.
  2. Cut open and remove pit from avocados.
  3. Mash avocados in a medium bowl.
  4. Add cilantro, 2 tablespoons of lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.
  5. Cover scallions and poblano peppers with 2 tablespoons of the olive oil.
  6. Mix ancho chile, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
  7. Rub all sides of the steak with the remaining olive oil and the spices.
  8. Oil the grill rack.
  9. Grill the poblanos for 8 to 12 minutes. They are done when softened and charred. Turn often.
  10. Set aside and cover to keep warm.
  11. Grill the scallions for 2 to 4 minutes. They are done when softened and lightly charred. Turn often.
  12. Grill the steak 2 to 3 minutes per side for medium-rare doneness.
  13. Set aside steak, let rest and cover will foil to keep warm.
  14. Meanwhile, slice the scallions into 1-inch pieces.
  15. Discard the skin, stems and seeds from the peppers and slice into 1/2-inch strips.
  16. Place scallions and peppers in a serving dish.
  17. Add the remaining tablespoon of lime juice and 1/4 teaspoon salt to the dish.
  18. Toss to combine.
  19. Slice steak into thin strips.
  20. Serve the steak, vegetables, guacamole and any other desired toppings with the corn tortillas.

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