Mission Carb Balance Soft Taco Flour Tortillas
lb skirt steak
tsp salt, divided
tsp black pepper
Tbsp vegetable oil, divided
red bell pepper, seeded and thinly sliced
asparagus spears, trimmed and cut into 1" pieces
oz mushrooms, thinly sliced
large avocado, pitted and chopped
cup prepared salsa
Rub steak with 1 tsp. salt and pepper.
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.
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.
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.
Thinly slice steak and serve with vegetables in tortillas. Top with avocado and salsa.