Ingredients
- 8 Each 6" White Corn Tortillas (10600)
- 4 Tbsp. Olive Oil
- 4 Tbsp. fresh Cilantro, minced
- 1 Each red onion, thinly chopped
- 1 Lbs. Skirt or Flank Steak, cut into 1/4" thick long strips
- 1 Tbsp. Garlic Salt
- 1 Each avocado, peeled, diced
- As Needed 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.
