Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Look in the refrigerated precut produce section for a blend of sliced multicolored peppers. If starting from whole peppers, use about 2 medium peppers of each color (this step can also be done ahead).

Deb Wise
This Story Originally Appeared On cookinglight.com


Read the full recipe after the video.

Recipe Summary

22 mins
22 mins
Serves 4 (serving size: 2 filled tortillas)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with oven rack in the top position. Place a rimmed baking sheet in oven (leave pan in oven as it preheats).

  • Combine oil, cumin, 1/2 teaspoon salt, chile powder, and black pepper in a bowl, stirring with a whisk. Place steak in a bowl. Place bell peppers and onion in a bowl. Add half of oil mixture to steak; toss. Add remaining half of oil mixture to pepper mixture; toss.

  • Carefully remove baking sheet from oven. Coat pan with cooking spray. Add pepper mixture to pan; broil 10 minutes or until almost tender. Remove pan from oven. Move pepper mixture to sides of pan; arrange steak in center of pan. Broil 3 minutes or until steak reaches desired degree of doneness. Sprinkle cilantro and lime wedges over pan.

  • Combine remaining 1/4 teaspoon salt, sour cream, lime juice, and ground red pepper in a small bowl, stirring with a whisk. Heat tortillas according to package directions. Serve sour cream mixture and tortillas with steak and pepper mixture.

Nutrition Facts

424 calories; fat 17.5g; saturated fat 5.1g; mono fat 6.6g; poly fat 1.9g; protein 25g; carbohydrates 46g; fiber 7g; cholesterol 68mg; iron 2mg; sodium 450mg; calcium 129mg; sugars 10g.