45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 2 persons
Weight Per Serving: 559g
Price Per Serving: 4.46$
652kcal
Nutrition
Calories: 652kcal
Protein: 23.16%
Fat: 52.72%
Carbs: 24.12%
Ingredients
- 2 servings cheddar cheese grated
- 0.5 teaspoon chili powder
- 0.8 cup corn whole frozen cooked drained
- 2 servings flour tortilla
- 1.5 tablespoons cilantro leaves fresh minced
- 0.5 teaspoon ground cumin
- 1 jalapeno with seeds minced
- 2 tablespoons olive oil
- 1 bell pepper red sliced
- 1 medium onion red sliced
- 2 servings salt and pepper freshly ground
- 0.5 pound skirt steak cut into 1/4-inch-thick, long narrow strips
- 2 servings cream sour
- 2 servings tomatoes fresh chopped
Equipment
Directions
- 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.
Nutrition Facts
Properties
Nutrition Score
37.090434696363%
Flavonoids
Nutrients percent of daily need