Ingredients
Scale
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons avocado oil, plus 4 tablespoons divided
- 1 tablespoon minced garlic
- 1/2 teaspoon cumin
- 2 teaspoons onion powder
- 1/2 large jalapeno, chopped
- 1/4 cup chopped cilantro
- 3 pounds steak (skirt steak, tri-tip steak, or sirloin steak)
- 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, coat with marinade, and refrigerate for 4 to 24 hours.
- Let the steak reach room temperature before cooking.
- Heat 2 tablespoons of avocado oil in a skillet over medium-high heat.
- Cook steak in batches, seasoning with garlic salt, for about 3 minutes on each side.
- Remove steak and let rest for 5 minutes.
- Sauté onions and bell peppers in remaining oil until tender.
- Slice steak and serve in tortillas with sautéed veggies and toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use a meat thermometer for perfect doneness; aim for 130°F for medium-rare.
Avoid overcrowding the skillet to ensure a good sear on the steak.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 28
- Saturated Fat: 6
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 100