NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 medium Corn tortillas

0.25 oz Monterey Jack cheese

0.25 tsp Olive oil

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Chili powder

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, whisk together the chili powder, cumin, smoked paprika, sea salt, black pepper, and lime juice.

• 3

  Toss the steak strips in the spice mixture until evenly coated.

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the sliced onions and bell peppers to the skillet, sautéing for 3-4 minutes until they are tender and slightly charred.

• 6

  Push the vegetables to the side and add the steak strips, searing for 2-3 minutes until browned and cooked through.

• 7

  Remove the steak and vegetables from the skillet and set aside.

• 8

  Wipe the skillet clean and place the corn tortillas inside over medium heat.

• 9

  Evenly distribute the Monterey Jack cheese onto the tortillas, followed by the steak and vegetable mixture and fresh cilantro.

• 10

  Fold the tortillas in half and cook for 1-2 minutes per side until the cheese is melted and the tortillas are golden and crisp.