Ingredients
- 8 each 6" White Corn Tortilla (10600)
- 4 Tbsp. Olive Oil
- 4 Tbsp. Cilantro, fresh, minced
- 1 Red Onion, thinly chopped
- 1 lb. Skirt Or Flank Steak, cut into 1/4" thick long strips
- 1 Tbsp. Garlic Salt
- To Taste Salt And Pepper
- 1 Avocado, peeled and diced
- Salsa
Directions
- Heat oil in heavy large skillet over medium heat. Add steak, garlic salt, salt and pepper to skillet and cook until no longer pink, about 2 minutes. Transfer to heated bowl.
- Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin-lined basket.
- To serve, have diners assemble their own tacos at the table using remaining ingredients.
