Recipe information
Yield
2 servings; can be doubled or tripled
Ingredients
2 tablespoons olive oil
1 medium red onion, sliced
1 red bell pepper, sliced
1/2 pound round, flank or skirt steak, cut into 1/4-inch-thick, long narrow strips
3/4 cup frozen whole kernel corn, cooked according to package directions, drained
1 jalapeño chili, minced with seeds
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and freshly ground pepper
1 1/2 tablespoons minced fresh cilantro
Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes
Sour cream
Preparation
Step 1
Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper. Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.
Step 2
Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.
Step 3
Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.
