Steak and Pepper Tacos

Steak-and-Pepper Tacos

Prep time: 20 minutes
Cook time: 25 minutes
Makes: 4 servings

Ingredients
1 pound flank or hanger steak
Juice of 1 lime, plus lime wedges for serving
1 teaspoon kosher salt
2 garlic cloves, crushed
1/2 teaspoon mild chili powder
3 teaspoons canola oil
1/2 red onion, sliced
3 bell peppers, 1 each red, yellow, and orange, thinly sliced
8 small corn tortillas, warmed (50calories)
1/2 avocado, sliced
1/4 cup grated low-fat Mozzarella
1/4 cup salsa verde or 2 tablespoons chopped fresh cilantro
2 tablespoons sliced pickled jalapenos
Reduced-fat sour cream (optional)

Directions
1. Marinate the steak in the lime juice, salt, garlic, and chili powder in a sealed plastic bag for 20 to 30 minutes.
2. Meanwhile, heat a large cast-iron skillet over high heat for 5 minutes. Add 2 teaspoons of the canola oil to the pan. Add the red onion and bell peppers; cook, tossing frequently, for 8 minutes, until the peppers are charred and soft. Transfer the vegetables to a bowl and keep warm.
3. Wipe the skillet with a paper towel and heat for another minute. Add the remaining teaspoon of vegetable oil. Remove the steak from the marinade and pat dry with paper towels. Lay the steak in the pan, reduce heat to medium-high, and cook about 8 minutes for medium-rare, turning once halfway through. Transfer to a board and let rest for 5 minutes.
4. Slice the steak across the grain and arrange on a platter with the peppers and lime wedges. Make tacos with the warm tortillas, avocado, Monterey Jack, salsa, jalapenos and, if desired, sour cream.