Mexican - Sizzling Steak Tacos - cooking recipe

Ingredients

8 corn tortillas
4 tablespoons olive oil
2 bell peppers, green, sweet, bell, thinly sliced
1 red onion, thinly sliced
1 lb skirt steak (or Flank Steak)
1 -2 jalapeno, small, minced
1 tablespoon cumin
1 tablespoon chili powder
1 1/2 cups corn, cooked
2 tablespoons cilantro, minced
1 teaspoon cider vinegar
2 plum tomatoes, seeded and chopped
1 avocado, peeled and diced
1 teaspoon vegetable oil
1/2 teaspoon salt, sea
1/4 teaspoon pepper, black ground, fresh

Preparation

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