8 Corn Tortillas4 Tbsp. Olive Oil2 Green Bell Peppers thinly sliced1 red Onion thinly sliced1 lb. 1/4" thick long strips Skirt or Flank Steak1-2 small Jalapenos minced1 Tbsp. Cumin1 Tbsp. Chile Powder1 1/2 cups Corn cooked2 Tbsp. Cilantro minced1 tsp. Cider Vinegar2 Plum Tomatoes seeded and chopped1 Avocado peeled and diced1 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.