SIZZLING STEAK TACOS

4 tablespoons olive oil
2 green bell peppers, thinly sliced
1 red onion, thinly sliced
1 pound skirt or flank steak, cut 1/4-inch-thick long strips
1 jalapeno pepper, minced with seeds
1 teaspoon cumin
1 teaspoon chili powder
Salt, to taste and freshly ground black pepper, to taste
1 1/2 cups canned corn, drained
2 plum tomatoes, seeded, chopped
1 avocado, peeled and diced
2 tablespoons minced fresh cilantro
1 teaspoon cider vinegar
1 teaspoon vegetable oil
8 Mission corn tortillas

Heat oil in heavy large skillet over medium heat. Add bell pepper and onion and saute until tender, about 5 minutes. Transfer to bowl; set aside.

Add steak to skillet and cook until no longer pink, about 2 minutes.

Add jalapeno, cumin, chili powder, and salt and pepper to taste. Transfer to heated bowl; set aside.

In a medium-sized bowl, combine the corn, tomatoes, avocado, cilantro, vinegar, and oil; set aside.

Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin-lined basket.

To serve, have diners assemble their own tacos at the table.

Notes:
Components of this meal can be prepared one day ahead, then cooked and assembled at the last minute.

Beef may also be placed on skewers and grilled. Place on grid over medium coals. Grill approximately 8 to 11 minutes.

Servings: 4
Source: Mission Foods