Recipe: Corn Fajita Salad in Tortilla Cups

Corn Fajita Salad in Tortilla Cups

1 lb (500 g) boneless sirloin steak
1/4 cup (50 mL) bottled Italian salad dressing
1 tsp (5 mL) chili powder
4 8-inch (20 cm) flour tortillas
4 cobs Ontario sweet corn, cooked (or use 2 cups/500 mL frozen)
1 medium Ontario onion, cut into thin wedges
1/2 medium Ontario sweet green pepper, cut into strips
2 medium Ontario field tomatoes, diced
1/4 cup (50 mL) chopped fresh coriander
1/4 cup (50 mL) chopped Ontario green onion
2 cups (500 mL) shredded Ontario Lettuce
1/2 cup (125 mL) shredded old Cheddar cheese
1/3 cup (75 mL) sour cream

Marinate steak in refrigerator in Italian dressing and chili powder for several hours.

To make tortilla bowls: Place 2 tortillas with waxed paper between each; microwave on high for 15 seconds to soften. Repeat with other 2. Place each tortilla over inverted 4-inch (10 cm) bowl. Elevate bowls on microwave rack; microwave 2 on high for 1 minute. Rotate and microwave on high for 1 minute or until crisp. Repeat with other 2. Remove from bowls and cool on rack. Store in tightly sealed container until ready to use.

Drain and reserve marinade from steak. Barbecue or broil until medium-rare. Cut into thin strips and reserve.

With sharp knife, cut corn kernels from cobs to make 2 cups (500 mL).

Cook onion and green pepper in reserved dressing in skillet 5 minutes or until tender. Add corn and steak strips; keep warm.

Combine tomatoes, coriander and green onion.

To assemble: Divide lettuce among bowls; fill with steak mixture. Top with tomato mixture. Garnish with cheese and a dollop of sour cream.

Servings: 4