By Sharon Matuck
In a large bowl, combine the thinly sliced steak with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, the juice of half a lime, salt, and pepper. Mix well and let it marinate for about 10 minutes.
While the steak is marinating, slice the bell peppers and onion.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced bell peppers and onion. Stir occasionally, cooking until the vegetables are softened, about 5-7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
In the same skillet over high heat, add the marinated steak slices in a single layer. Cook for about 2-3 minutes on each side until they are browned and cooked to your preferred doneness. Return the cooked vegetables into the skillet with the steak, and stir them together until all ingredients are well mixed. Squeeze in the juice from the remaining half of lime.
Warm the corn tortillas either on a dry skillet or directly over a gas flame for about 20-30 seconds on each side until they're pliable and have slight char marks.
Fill each tortilla with the beef and vegetable mixture, and top with a few slices of avocado. Serve immediately.
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This Mexican Main Course Dinner recipe is ready in 30 minutes and features Flank or skirt steak, thinly sliced, Bell peppers (assorted), sliced, Onion, sliced and other delicious ingredients. Contains 530 calories total.
In a large bowl, combine the thinly sliced steak with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, the juice of half a lime, salt, and pepper. Mix well and let it marinate for about 10 minutes.
While the steak is marinating, slice the bell peppers and onion.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced bell peppers and onion. Stir occasionally, cooking until the vegetables are softened, about 5-7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
In the same skillet over high heat, add the marinated steak slices in a single layer. Cook for about 2-3 minutes on each side until they are browned and cooked to your preferred doneness. Return the cooked vegetables into the skillet with the steak, and stir them together until all ingredients are well mixed. Squeeze in the juice from the remaining half of lime.
Warm the corn tortillas either on a dry skillet or directly over a gas flame for about 20-30 seconds on each side until they're pliable and have slight char marks.
Fill each tortilla with the beef and vegetable mixture, and top with a few slices of avocado. Serve immediately.
Calories per Serving: 530
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