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Tijuana Tacos1 (1 1/2 pound) rib eye steak, sliced
Juice from 1 Mexican lime
Salt, to taste
Corn tortillas, heated Sprinkle lime juice and salt on the meat. Let set for 10 minutes, then broil it over charcoal until just done. Slice the meat into bite-size pieces and place on heated corn tortillas. Top with guacamole, minced onion, chopped cilantro and sauce of your choice, to taste.
You might also like:
+ Flautas
+ Cinnamon squash rings
+ Taco potatoes
+ Eggplant and almond enchiladas
+ California cioppino
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