How to make it

  • Thinly slice red green and yellow peppers.
  • Cut zucchini lengthwise then slice.
  • In bowl toss steak with chili powder and 1/4 teaspoon each of the salt and pepper.
  • In large nonstick skillet, heat 1 tablespoon oil over medium high heat.
  • Cook steak in 2 batches stirring 3 minutes or until browned.
  • Transfer to plate and set aside.
  • Heat oil and cook onion, 1/2 the garlic, 1/4 teaspoon cumin and hot pepper flakes for 3 minutes.
  • Add sweet peppers and zucchini then cook stirring for 3 minutes or until tender crisp.
  • Return meat to skillet then toss gently adding mustard and coriander.
  • Meanwhile wrap tortillas in foil and heat at 350 for 5 minutes.
  • Peel and pit avocados then mash with lime juice and remaining garlic, salt and pepper.
  • Spread 2 tablespoons avocado mixture over tortillas.
  • Divide beef mixture among tortillas and roll up then serve with remaining avocado mixture.

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