Ingredients
- 8 soft taco tortillas
- 3 tablespoons oil, divided
- 2 green bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 1 pound skirt steak or flank steak, sliced into 1/4 inch thick long strips
- 1 to 2 small Jalapeños, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Salt & ground black pepper to taste
- 1 1/2 cups cooked corn
- 2 plum tomatoes, seeded and chopped
- 1 avocado, peeled and diced
- 2 tablespoons cilantro, minced
- 1 teaspoon cider vinegar
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.