By Brittanie Peterson
Reheat the grilled flank steak by placing it in a skillet over medium heat or microwaving it until warmed through, about 3-5 minutes. Slice the steak into thin strips against the grain.
In the same skillet, add the grilled bell peppers & onions. Toss them lightly until they are heated through, about 2-3 minutes.
Warm the corn tortillas. You can do this by placing them on a dry skillet over medium heat for about 30 seconds per side or wrapping them in damp paper towels and microwaving for about 30 seconds.
Chop the cilantro finely and cut the lime into wedges.
Assemble the tacos by placing slices of flank steak onto each tortilla, topping with the grilled bell peppers and onions.
Drizzle salsa verde over the assembled tacos. Garnish with cilantro and a squeeze of lime juice over each taco.
Season with salt and pepper to taste before serving.
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Main Course recipe is ready in 25 minutes and features flank steak (marinated and grilled), grilled bell peppers & onions, corn tortillas and other delicious ingredients. Contains 450 calories total.
Reheat the grilled flank steak by placing it in a skillet over medium heat or microwaving it until warmed through, about 3-5 minutes. Slice the steak into thin strips against the grain.
In the same skillet, add the grilled bell peppers & onions. Toss them lightly until they are heated through, about 2-3 minutes.
Warm the corn tortillas. You can do this by placing them on a dry skillet over medium heat for about 30 seconds per side or wrapping them in damp paper towels and microwaving for about 30 seconds.
Chop the cilantro finely and cut the lime into wedges.
Assemble the tacos by placing slices of flank steak onto each tortilla, topping with the grilled bell peppers and onions.
Drizzle salsa verde over the assembled tacos. Garnish with cilantro and a squeeze of lime juice over each taco.
Season with salt and pepper to taste before serving.
Calories per Serving: 450
Your Rating:
