1. Heat oil in heavy large skillet over medium heat. 2. Add the bell pepper and onion and saute until tender, about 5 minutes, then transfer the sauted vegetables to a small bowl. 3. Add the steak to the same skillet and cook until no longer pink, about 2 minutes. 4. Next add the jalapeño, cumin, chili powder, salt and pepper to taste and transfer the meat to a heated bowl. 5. In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and oil, set aside until needed. 6. Warm the tortillas over a gas flame or electric burner until they begin to color, then transfer to a napkin-lined basket. 7. Put everything on the table and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
