8 Mission® Carb Balance Soft Taco Flour Tortillas

1 lb Skirt steak

1 ¼ tsp Salt, divided

½ tsp Black pepper

2 Tbsp Vegetable oil, divided

1 Red bell pepper, seeded and thinly sliced

8 Asparagus spears, trimmed and cut into 1” pieces

8oz Mushrooms, thinly sliced

1 large Avocado, pitted and chopped

½ cup Prepared salsa



  1. Rub steak with 1 tsp. salt and pepper.
  2. In a large, heavy skillet over medium-high, heat 1 tbsp. oil. Cook steak, flipping once, until cooked to desired degree of doneness, 2-3 minutes per side. Transfer to a cutting board.
  3. In same skillet heat remaining 1 tbsp. oil. Add bell pepper, asparagus, and mushrooms and ¼ tsp. salt and cook, stirring frequently, until tender, about 5 minutes.
  4. In a large, dry skillet over medium, heat tortillas 1 at a time, flipping once, until heated through and pliable. Transfer to a plate and warm remaining tortillas, stacking them on top of each other.
  5. Thinly slice steak and serve with vegetables in tortillas. Top with avocado and salsa.

Makes: 8 servings

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