Ingredients

• 1 cup pico de gallo
• 1/4 cup chili powder
• 2 tbsp. vegetable oil
• 1 lb. flank or skirt steak
• 6 four inch corn tortillas
• 1 cup canned black beans, rinsed and drained
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 avocado, cut into 6 slices
• 5 lime wedges for garnish
• 5-6 plum tomatoes, chopped
• 2 tbsp. chopped Spanish onion
• 2 tbsp. chopped red onion
• 1 serrano or jalapeno pepper, chopped
• 4 tbsp., chopped cilantro
• Juice of 1 lime
• Pinch of sugar
• Salt, to taste

Directions

1. First mix pico de gallo ingredients in a medium bowl. Set aside. Make a paste with chili powder and oil, and rub onto meat. Grill steak until medium rare, about 2 to 3 minutes on each side; slice diagonally. Heat tortillas in the microwave. Spread beans on top of each. Add steak, pico de gallo, onion, cilatro, and avocado, and serve.

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