2 servings; can be doubled or tripled.

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium red onion, sliced
  • 1 red bell pepper, sliced
  • 1/2 pound round, flank or skirt steak, cut into 1/4-inch-thick, long
  •  narrow strips
  • 3/4 cup frozen whole kernel corn, cooked according to package
  •  directions, drained
  • 1 jalapeño chili, minced with seeds
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • salt and freshly ground pepper
  • 1 1/2 tablespoons minced fresh cilantro

  • corn or flour tortillas

  • grated cheddar cheese
  • chopped fresh tomatoes
  • sour cream

    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.