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Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 2 green bell peppers thinly sliced

  3. 1 red onion thinly sliced

  4. 1 pound skirt or flank steak cut 1/4 thick long strips

  5. 1 jalapeño pepper minced with seeds

  6. 1 teaspoon cumin

  7. 1 teaspoon chili powder

  8. 1/2 teaspoon salt

  9. 1 teaspoon freshly ground black pepper

  10. 1-1/2 cups canned corn drained

  11. 2 plum tomatoes seeded and chopped

  12. 1 avocado peeled and diced

  13. 2 tablespoons minced fresh cilantro

  14. 1 teaspoon cider vinegar

  15. 1 teaspoon vegetable oil

  16. 8 corn tortillas

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy large skillet over medium heat.

  2. Add bell pepper and onion then sauté until tender about 5 minutes then transfer to bowl.

  3. Add steak to skillet and cook until no longer pink about 2 minutes.

  4. Add jalapeño, cumin, chili powder, salt and pepper then transfer to heated bowl.

  5. In medium bowl combine corn, tomatoes, avocado, cilantro, vinegar and oil.

  6. Warm tortillas over gas flame or electric burner until they begin to color.

  7. Stuff tortillas with steak, peppers, onions and corn mixture then serve immediately.

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