INGREDIENTS

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 
 Salsa  

DIRECTIONS

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.

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