Tijuana Tacos

Tijuana Tacos

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, to taste.

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