-1 1/2 cups thinly sliced red bell pepper (about 1 medium)
-1 1/2 cups thinly sliced onion (about 1 medium)
-1 (1-pound) flank steak, trimmed and thinly sliced
-1 tablespoon chili powder
3 teaspoons Sonoma Farm Lime Infused Olive Oil
-3/4 teaspoon salt
-3 garlic cloves, minced
-8 (6-inch) corn tortillas
-3 tablespoons chopped fresh cilantro
6 tablespoons fat-free sour cream
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.
Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, line olive oil, salt, and garlic to bowl; toss to coat.
Heat tortillas according to package directions. Spoon steak mixture.