Spicy Steak and Bell Pepper Tacos
Created by ChefJeff on January 19, 2013
- Servings: 8
- Prep Time: 15m
- Cook Time: 10m
- Recipe #7699
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
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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.
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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.
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Step 3: In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and 1 tablespoon oil. Reserve
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Step 4: Warm tortillas over electric burner until they begin to color. Transfer to a napkin-lined basket.
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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.
Nutritional Facts
- 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