Caribbean Pepper Steak Tacos
Tender strips of jerk-seasoned steak served with bell peppers and onions in warm flour tortillas, finished with a creamy pepper jelly yogurt sauce.
Ingredients
- 1½ lbs flank steak or sirloin
- 1 tbsp oil
- 1 tsp salt
- 1 tbsp jerk seasoning
- 1 tsp black pepper
- 1 medium onion , diced
- 1 green bell pepper , diced
- 1 red bell pepper , diced
- 1 yellow bell pepper , diced
- 8 flour tortillas
- fresh cilantro , chopped, optional for topping
Yogurt Pepper Jelly Sauce
- ½ cup yogurt (any kind you have, Greek, whole, etc.)
- ¼ cup Reese pepper jelly (or any brand you find)
Instructions
- Season the steak with salt, jerk seasoning, and black pepper.
- Heat oil in a large skillet over medium-high heat.
- Sear the steak until browned and tender, then remove from the pan and let it rest. Slice.
- Dice the bell peppers (all three colors) and the onion.
- Make the sauce: in a bowl, whisk the yogurt and pepper jelly until fully combined.
- Warm the tortillas and fill with the pepper steak and bell peppers, then drizzle with the yogurt pepper jelly sauce. Top with fresh cilantro if you like. Serve immediately.
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