Spicy Steak and Bell Pepper Tacos
"A hearty recipe that’s packed full of flavor, makes a great snack or lunch "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (243.6 g)
- Calories 252.4
- Total Fat - 8.2 g
- Saturated Fat - 2.9 g
- Cholesterol - 41 mg
- Sodium - 427.3 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 3.6 g
- Sugars - 4.5 g
- Protein - 17.4 g
- Calcium - 74.3 mg
- Iron - 3.1 mg
- Vitamin C - 35.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add bell pepper and onion and sauté until tender, about 5 minutes. Transfer to a bowl and reserve.
Step 2
Add steak to skillet and cook until no longer pink, about 2 minutes add jalapeño, cumin, chili powder and salt and pepper to taste. Transfer to heated bowl and reserve.
Step 3
In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and 1 tablespoon oil. Reserve
Step 4
Warm tortillas over electric burner until they begin to color. Transfer to a napkin-lined basket.
Step 5
To serve, arrange the basket of warmed tortillas and the three reserved bowls (peppers/onions, steak and corn mixture) and have your family assemble their own tacos at the table.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a steak for this recipe, look for one that is tender and has a good marbling of fat for flavor.
- When picking jalapeños, look for ones that are bright green and firm with no signs of wilting or discoloration.
- Substitute ground turkey for the skirt steak or flank steak for a leaner option. The benefit of this substitution is that it is lower in fat and calories than steak, making it a healthier alternative.
- Substitute black beans for the corn for a more protein-rich option. The benefit of this substitution is that it provides more protein, making it a more filling and nutritious meal.
Vegetarian Option Substitute the steak with an equal amount of firm tofu, cut into thin strips. Sauté the tofu in the skillet with the bell peppers, onion, jalapeño, cumin, chili powder, and salt and pepper to taste.
Mexican Fajita Bowl Prepare the bell peppers, onion, jalapeño, cumin, chili powder, and salt and pepper as directed in the recipe. Cook the steak or tofu in a skillet as directed. In a bowl, layer cooked white or brown rice, the steak or tofu, bell peppers, onion, jalapeño, and top with cheese and your favorite salsa. Serve with a side of guacamole or sour cream.
Mexican Rice: A simple and delicious side dish that pairs perfectly with the Spicy Steak and Bell Pepper Tacos. It adds a nice contrast to the tacos with its mild flavor and fluffy texture.
Black Bean Salad: A light and flavorful salad that complements the steak tacos nicely. It is packed with protein and fiber, making it a nutritious accompaniment to the tacos. The combination of black beans, corn, tomatoes, and cilantro add a bright and fresh flavor to the meal.
FAQ
Q: How do I warm the tortillas? A: Heat the tortillas over an electric burner until they begin to color. Transfer them to a napkin-lined basket.Q: How do I store tortillas?
A: Store tortillas in an airtight container or plastic bag in the refrigerator or freezer. Tortillas can also be kept at room temperature in a cool, dry place.
2 Reviews
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Fun facts:
The Jalapeño pepper originated in Mexico and is now widely used in Tex-Mex cuisine, such as in this Spicy Steak and Bell Pepper Tacos recipe.
The famous food writer, Mark Bittman, has been credited with popularizing the skirt steak, which is a key ingredient in this recipe. He suggested that it be marinated and grilled, and served with a variety of sauces.