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Spicy Steak and Corn Soft Tacos
2 Tbsp. olive oil
1 medium red onion, sliced
1 red bell pepper, sliced
1/2 lb. round, flank or skirt steak, cut into 1/4-inch-thick,
long
narrow strips
3/4 cup frozen whole kernel corn, cooked according to
pkg., drained
1 jalapeño chili, minced with seeds |
1/2 tsp. ground cumin
1/2 tsp. chili powder
Salt and freshly ground pepper
1 1/2 Tbsp. minced fresh cilantro
Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes
Sour cream |
Heat oil in heavy large skillet over medium heat. Add
onion and bell pepper and sauté until tender, about 10 minutes.
Transfer to plate. Add steak to skillet and stir until no longer pink,
about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño,
cumin and chili powder and stir until heated through. Season with salt
and freshly ground pepper. Remove from heat and mix in cilantro. Transfer
steak mixture to heated bowl and keep warm.
Cook tortillas over gas flame or electric burner until
they just begin to color. Transfer to napkin lined basket.
Serve tortillas, steak mixture, cheese, tomatoes and
sour cream separately, so diners can assemble tacos at the table.
2 servings; can be doubled or tripled
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