Sandwiches

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Blend:
8 Mission® Corn Tortillas
4 tablespoons olive oil
2 green peppers, thinly sliced
1 red onion, thinly sliced
1 pound skirt or flank steak cut into 1/4-inch thick long strips
1 jalapeño pepper, minced with seeds
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 1/2 cups canned corn, drained
2 plum tomatoes, seeded and chopped
1 avocado, peeled and diced
2 tablespoons minced fresh cilantro
1 teaspoon cider vinegar
1 teaspoon vegetable oil

Heat oil in heavy large skillet over medium heat. Add bell pepper and onion and sauté until tender, about 5 minutes. Transfer to bowl. Add steak to skillet and cook until no longer pink, about 2 minutes. Add jalapeño, cumin, chili powder, and salt and pepper to taste. Transfer to heated bowl. In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and oil. Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin lined basket. To serve, have diners assemble their own tacos at the table.

Components of this meal can be prepared one day ahead, then cooked and assembled at the last minute.

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