Serves: 4
2 tsp. canola oil
2 any-color bell peppers, sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, chopped
1/2 tsp. ground cumin
1/2 tsp. salt
1 (1lb.) flank steak, trimmed
8 (6 inch) corn tortillas, heated
8 Tbsp. taco sauce
8 Tbsp. crumbled low-fat goat cheese
1. Heat oil in nonstick skillet over med-high heat. Add bell peppers, onion and garlic; cook, stirring, until softened (8-10 minutes.) Stir in cilantro, lime juice, jalapeno, cumin and 1/4 tsp. salt. Cook 5 minutes. Transfer mixture to a freezer container.
2. Sprinkle steake with remaining 1/4 tsp. salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to one month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over med heat for 6-8 minutes.
3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp. taco sauce and 1 Tbsp. goat cheese...fold...eat!
