Poblano & Skirt Steak Fajitas

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
388
FAT
71%
CHOL
40%
SOD
44%

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Ingredients for 6 servings

2 bunches scallions, trimmed

1/2 teaspoon freshly ground pepper, divided

3 teaspoons extra-virgin olive oil, divided

3 poblano peppers, (see Note)

1-1 1/4 pounds skirt steak, trimmed

1/2 cup chopped fresh cilantro

1 1/2 teaspoons kosher salt, divided

Hot sauce, for serving

3 tablespoons lime juice, divided, plus lime wedges for garnish

1/2 teaspoon ground cumin

2 ripe avocados, pitted

12 6-inch corn tortillas, warmed (see Tip)

1 teaspoon ground ancho chile, (see Note)

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