Ingredients:
. 2 lb skirt, flank, sirloin, hanger steak or skinless, boneless chicken breast / thinly sliced
. 1 red pepper, deseeded and sliced into thin strips
. 1 green or yellow pepper, deseeded and sliced into thin strips
. 1 medium onion, peeled and sliced into thin strips
. 3 tablespoons of THYA extra-virgin olive oil
. 1 tablespoon lime juice
. 1 teaspoon ground cumin
. 3 gloves garlic, minced, divided
. 1/2 teaspoon hot pepper flakes, divided
. 1/2 teaspoon black pepper, divided
. 1/2 teaspoon salt, divided
. 8-10 tortillas warmed
Toppings :
Sour cream
Salsa
Sliced avocado or guacamole
Preparation:
In a bowl, mix together 1 tablespoon THYA extra-virgin olive oil, lime juice, cumin, 2 gloves of garlic minced, 1/4 teaspoon hot pepper flakes, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Add beef or chicken strips and stir to coat, set aside.
Heat 2 tablespoons of THYA extra-virgin olive oil in a large non-stick skillet over medium-high heat, add onions and peppers, 1 glove of garlic minced, 1/4 teaspoon hot pepper flakes, 1/4 teaspoon black pepper and 1/4 teaspoon salt, stirring for 3-4 minutes until softened, transfer to a bowl and set aside.
Add beef or chicken to skillet, cook, stirring for 3-4 minutes. Return onions and peppers to skillet, stir for about 1 minute.
Serve with warm tortillas and optional toppings, fold bottom of tortilla up over filling, roll or fold the sides in, overlapping.