Beef · Mexican · 15 min
Steak Tacos with Bell Pepper, Lettuce, Guacamole & Salsa
- 15 min
- 2–6 servings
- 685 kcal / serving
Steak tacos with crisp peppers and fresh toppings. The balance of seared steak, tender lettuce, and creamy guacamole comes together in a quick weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ cupguacamole
- 1red bell pepper
- 1 heartromaine hearts
- ¼ cupsalsa
- 6small corn tortillas
- ¾ lbstriploin (New York strip) steak
- 22 ½ mltaco seasoning
- red bell peppers
From the pantry: extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1red bell pepper
- 1 heartromaine hearts
- red bell peppers
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ½ cupguacamole
- ¼ cupsalsa
Bakery & bread
- 6small corn tortillas
Spices & baking
- 22 ½ mltaco seasoning
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| guacamole | ½ cup | 1 cup | 1 ½ cups |
| red bell pepper | 1 | 2 | 3 |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| salsa | ¼ cup | ½ cup | ¾ cup |
| small corn tortillas | 6 | 12 | 18 |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| taco seasoning | 22 ½ ml | 45 ml | 67 ½ ml |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prep the lettuce by washing, drying, halving lengthwise, then slicing into thin strips; place in a bowl.
- Trim and seed the bell peppers, halve them crosswise, and cut into thin strips.
- Heat a nonstick skillet over medium-high heat.
- Pat the steak dry and slice it into thin crosswise strips.
- When the skillet is hot, add a little oil and swirl to coat, then add peppers, steak, taco seasoning, and salt; cook, stirring occasionally, until the peppers are soft and the steak is cooked through, about 4–5 minutes. Remove from heat.
- Warm the tortillas in a second skillet, in the oven, or in the microwave if desired.
- Plate: divide the tortillas among dishes, then fill with steak and peppers, plus the guacamole, salsa, and lettuce.
Two tips
- Prep in advance: chop the lettuce and peppers ahead and refrigerate in separate containers.
- Serving idea: tuck the leftovers into more tortillas or add any remaining salsa for extra flavor on the side.
Nutrition per serving
- Calories
- 685 kcal
- Protein
- 44 g
- Carbs
- 50 g
- Fat
- 36 g
- Fiber
- 13 g
- Sodium
- 1186 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.