- 1 (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,
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