8 each 6" White Corn Tortillas (10600)
4 Tbsp. Olive Oil
4 Tbsp. minced, fresh Cilantro
1 Red Onion , thinly chopped
1 lb. Skirt or Flank Steak, cut into 1/4" thick long strips
1 Tbsp. Garlic Salt
Salt and Pepper to taste
1 Avocado , peeled and diced
1.) 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.
2.) Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin-lined basket.
3.) To serve, have diners assemble their own tacos at the table using remaining ingredients.