INGREDIENTS
2
lbs Flank or skirt steak
1
But slightly firm avocado, ripe
1/2 cup
Cilantro, fresh
1 tsp
Garlic powder
2
Jalapeno peppers or serrano chiles, fresh
1
Lime, Juice of
1/2 cup
Onion
1 lb
Tomatoes
2 tbsp
Chili powder
2 3/4 tsp
Salt
2 tbsp
Olive oil, extra-virgin
1/2 cup
White vinegar
16
5- to 6-inch corn or whole-wheat flour tortillas
1/3 cup
Cotija cheese