INGREDIENTS

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  

DIRECTIONS

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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