Ingredients
1-1/2 pounds beef top sirloin steak, cut into thin strips2 tablespoons canola oil2 tablespoons lemon juice1 garlic clove, minced1-1/2 teaspoons ground cumin1 teaspoon seasoned salt1/2 teaspoon chili powder1/4 to 1/2 teaspoon crushed red pepper flakes1 large sweet red pepper, julienned1 large onion, julienned8 mini flour tortillas (5 inches)Optional toppings: shredded cheddar cheese, fresh cilantro leaves, sliced jalapeno pepper and avocado
Preparation
In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes.
Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour.
Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.
