Taco Tuesdays never tasted so good.

It’s hard to beat the snappy ease and warm flavors of “Steak Tacos with Poblano Peppers and Corn.”

The recipe is from “Sheet-Pan Meals” (Hardie Grant, 2025), of which I received a review copy. It was written by By Jessica Darakjian, a cook, writer, and research editor based in Claremont, CA.

Who doesn’t love a sheet-pan dinner, right? Darakjian provides 100 of them, arranged by the seasons.

Enjoy everything from “Potato Pizza” in spring and “Persian Herb Quiche” in summer to “Gingerbread Pancake” in fall and “Soy-Glazed Meatballs with Mustard Greens” in winter.

I may have jumped the gun with her steak tacos, because it’s a recipe found in the summer chapter. But it sounded so delicious, I couldn’t wait to try it.

Her recipe calls for fresh corn kernels that you scrape off two cobs before cooking. I simply used frozen kernels instead, not even bothering to defrost them. That worked just fine, so I added that option to the recipe below.

Simply slice up skirt steak, poblano peppers, and onion. Toss into a large bowl with the corn kernels, along with chili powder, cumin, paprika, onion powder, garlic powder, and salt. Let it all marinate while you preheat the oven.

Spread everything in one layer on a rimmed baking sheet, and slide it into the oven. It only needs about 10 minutes, followed by a short blast under the broiler, before dinner is served.

Pile some meat and veggies into a corn tortilla. Sprinkle on some crumbled cotija. Add salsa, crema, guacamole or whatever else is desired.

It makes for a satisfying taco with hearty steak pieces mingled with the sweetness of corn and caramelized onions, along with the moderate, grassy heat of the peppers.

Although the recipe states it serves four, you could easily increase the amount of corn, peppers, and onions to extend out the meat to serve six. That is, if you don’t mind more veggies and less meat in your taco, which I certainly don’t.

Steak Tacos with Poblano Peppers and Corn

(Serves 4)

1 1/2 pounds skirt steak, sliced into strips 1-inch thick

2 poblano peppers, sliced into 1-inch strips

2 ears of corn, kernels removed (or about 1 1/2 cups of frozen corn kernels)

1 red onion, sliced into 1-inch wedges

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons salt

2 tablespoons olive oil

Juice of 2 limes

For serving:

8 tortillas

Salsa of your choice

Crema Mexicana

Cotija cheese

Preheat the oven to 450°F (230°C).

Place the steak, poblanos, corn, and onion in a large bowl. Add the chili powder, cumin, paprika, onion powder, garlic powder, salt, olive oil, and lime juice. Mix everything together well and let marinate at room temperature for 20 minutes.

Spread the steak and vegetables out evenly on a sheet pan. Bake for 10 to 12 minutes, then turn on the broiler and broil until there is a light char on the steak and vegetables. Place two tortillas on each plate and portion the steak and vegetables onto each one. Serve topped with your choice of salsa, a drizzle of crema, and a sprinkle of cotija.

To store: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Store separate from the tortillas and toppings.

Adapted from “Sheet-Pan Meals” by Jessica Darakjian

To Serve With: Southern Baked Beans