8 Mission® 6" Yellow Corn Taco Shells (10115)
4 Tbsp. Olive Oil
2 Green Bell Peppers , thinly sliced
1 Red Onion , thinly sliced
1 lbs. Skirt or Flank Steak , cut into thick, long strips
1 Jalapeno Pepper , minced with seeds
1 tsp. Cumin
1 tsp. Chile Powder
Salt and Pepper to taste
1 1/2 cups canned Corn , drained
2 Plum Tomatoes , seeded and chopped
1 Avocado , peeled and diced
2 Tbsp. Fresh Cilantro , minced
1 tsp. Cider Vinegar
1 tsp. Vegetable Oil
1.) Heat oil in heavy large skillet over medium heat. Add bell pepper and onion and sauté until tender, about 5 minutes.
2.) Transfer to bowl. Add steak to skillet and cook until no longer pink, about 2 minutes. Add jalapeño, cumin, chili powder and salt and pepper to taste.
3.) Transfer to heated bowl. In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar and oil. Warm tortillas over gas flame or electric burner until they begin to color.
4.) Transfer to a napkin-lined basket. To serve, have diners assemble their own tacos at the table.
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