Ingredients:
0.87 pounds pre-cooked steak strips
1 lime, juiced
3 Tablespoons olive oil
2 cloves garlic, peeled & minced
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
1/2 fresh jalapeño pepper (optional)
1 large yellow onion
2 large bell peppers
1 package corn or flour tortillas
1 Cup cheese, shredded
1 Cup salsa
2 Cups iceberg lettuce, shredded
1 Cup sour cream
1 avocado, sliced
Directions:
Thaw steak strips. In a large mixing bowl, combine lime juice, 2 Tablespoons of olive oil, garlic, cumin, cilantro and jalapeño if desired. Add steak strips and toss to combine thoroughly; let marinate for 1/2 hour. Peel onion, slice in half with the grain and cut sections 1/2 inch wide. Remove stems and seeds from peppers and slice lengthwise into 1/2-inch strips. Heat a large cast iron pan or skillet on medium, then add 1 Tablespoon of olive oil and heat oil until it shimmers. Cook the onion and peppers for about 5 minutes, stirring until onions become slightly clear. Set vegetables aside and keep warm. Increase the pan’s heat to high and add the marinated steak, browning each side for 1-2 minutes. If pan starts to smoke, reduce heat to medium. Set steak aside and keep warm. Reduce heat, carefully remove excess oil from pan and warm 2-3 tortillas at a time for 20-30 seconds per stack. Assemble tortillas with vegetables, steak, cheese, salsa, lettuce, sour cream and avocado. Serves 4.