2.7 – 3 reviews • Onion Recipes
| Level: |
Easy |
| Total: |
20 min |
| Active: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1 pound skirt steak, sliced into 1 1/2-inch strips
- 3 tablespoons cumin powder
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 red bell pepper, sliced 1 inch thick
- 1 yellow bell pepper, sliced 1 inch thick
- 1 small yellow onion, sliced 1 inch thick
- 1/2 cup roughly chopped cilantro
- 12 fresh corn tortillas, warmed, for serving
- Queso fresco, for serving
- Pico de gallo, for serving
- 1 avocado, sliced
- Sour cream, for serving
Instructions
- Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
- Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
- Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
- Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
657 |
| Total Fat |
40 g |
| Saturated Fat |
10 g |
| Carbohydrates |
47 g |
| Dietary Fiber |
10 g |
| Sugar |
4 g |
| Protein |
33 g |
| Cholesterol |
86 mg |
| Sodium |
872 mg |
