Pepper Steak Tacos

PREP 15 MIN COOK 20 MIN SERVES 4

2 tsp canola oil

2 any-color bell peppers, sliced

1 onion, thinly sliced

2 garlic cloves, minced

1/4 chopped fresh cilantro

Juice of 1 lime

1 small jalapeño pepper. chopped

1/2 tsp ground cumin

1/2 tsp salt

1 (1-lb) flank steak trimmed

8 (6-inch) corn tortillas, heated

8 Tbsp taco sauce

8 Tbsp crumbled low-fat goat cheese

1. Heat oil in nonstick skillet over medium-high heat. Add bell peppers, onion, and garlic; cook, stirring, until softened, 8-10 minutes. Stir in cilantro, lime juice, jalapeño, cumin, and 1/4 tsp salt. Cook 5 minutes. Transfer mixture to 1 (2-cup) freezer container.

2. Sprinkle steak with remaining 1/4 tsp salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to 1 month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over medium heat, stirring, 6-8 minutes.

3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp taco sauce and 1 Tbsp goat cheese; fold.

PER SERVING (2 TACOS): 374 CAL, 10 G FAT, 3 G SAT FAT, 0 G TRANS FAT, 88 MG CHOL, 578 MG SOD, 32 G CARB, 4 G FIB, 40 G PROT, 120 MG CALC.

PointsPlus Value: 9

These were great! Again another success! Everyone loved them.

We didn't add the goat cheese, instead added some cheddar shredded cheese - and also used wraps.