Ingredients:

  • 1.5 lbs Top Sirloin steak, sliced into 1/2-inch strips
  • 3 large bell peppers, sliced into strips
  • 1 large red onion, sliced into half-moons
  • 2 tbsp avocado oil
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 8 small corn tortillas
  • 1/2 cup non-fat Greek yogurt
  • 1 large avocado, sliced
  • 1/4 cup fresh cilantro
  • 4 lime wedges

Instructions:

  1. Preheat your oven to 450°F (230°C). Place an empty rimmed baking sheet inside the oven while it preheats to ensure a hot surface for searing.
  2. In a large mixing bowl, whisk together the avocado oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, sea salt, and black pepper.
  3. Add the sliced steak, bell peppers, and red onion to the bowl. Toss thoroughly to ensure all ingredients are evenly coated with the marinade.
  4. Carefully remove the hot baking sheet from the oven. Spread the steak and vegetable mixture in a single, even layer across the pan.
  5. Roast for 10-12 minutes, or until the steak reaches your desired level of doneness and the vegetables are tender with charred edges.
  6. Serve immediately with warmed corn tortillas, topped with a dollop of Greek yogurt, avocado slices, fresh cilantro, and a squeeze of lime.