8 Mission® Corn Tortillas 4 Tbsp. Olive Oil 2 Green Bell Peppers thinly sliced 1 red Onion thinly sliced 1 lb. 1/4" thick long strips Skirt or Flank Steak 1-2 small Jalapenos minced 1 Tbsp. Cumin 1 Tbsp. Chile Powder 1 1/2 cups Corn cooked 2 Tbsp. Cilantro minced 1 tsp. Cider Vinegar 2 Plum Tomatoes seeded and chopped 1 Avocado peeled and diced 1 tsp. Vegetable Oil
1. Heat oil in heavy large skillet over medium heat. Add bell pepper and onion and saute 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. 4. 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.