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Ingredients
Scale
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons avocado oil (plus 4 tablespoons, divided)
- 1 tablespoon garlic, minced
- 1/2 teaspoon cumin
- 2 teaspoons onion powder
- 1/2 large jalapeno, chopped
- 1/4 cup cilantro, chopped
- 3 pounds steak (skirt steak, tri-tip, or sirloin)
- 2 teaspoons garlic salt (divided)
- 1/2 large red bell pepper, sliced
- 1/2 large yellow bell pepper, sliced
- 1/2 large orange bell pepper, sliced
- 1/2 large green bell pepper, sliced
- 1/2 large red onion, sliced
- Flour tortillas
- Sour cream
- Shredded cheese
- Shredded lettuce
- Salsa
- Guacamole
Instructions
- Combine orange juice, lime juice, avocado oil, garlic, cumin, onion powder, jalapeno, and cilantro in a bowl.
- Add steak to marinade, seal in a ziplock bag, and refrigerate for 4-24 hours.
- Heat 2 tablespoons avocado oil in a skillet, cook half the steak for about 3 minutes on each side.
- Cover cooked steak with foil and let it rest, repeat with remaining steak.
- In the same skillet, cook onions and bell peppers with remaining avocado oil until tender.
- Slice the steak against the grain, serve in tortillas with sautéed veggies and toppings.
Notes
For optimal flavor, marinate the steak overnight.
Avoid overcrowding the skillet to ensure even cooking.
Slicing against the grain is essential for tenderness.
- Prep Time: 4 hours
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 70