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1
Heat a large skillet over medium heat.
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2
Once hot, add the olive oil and saute the garlic, onions and peppers until soft and lightly browned, about 8 minutes.
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3
Add the chili powder, and some salt and pepper and stir until fragrant, about 1 minute.
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4
Add the diced tomatoes with their juices and 1/2 cup water and simmer on low for 10 minutes.
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5
Season the mixture with a big pinch of salt and healthy grind of black pepper.
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6
Let cool.
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7
Add the cooled tomato mixture and the lime juice into a food processor or blender and pulse a few times, keeping some of the texture.
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8
Remove and reserve 1/2 cup of the salsa for serving.
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9
Add the remaining salsa to a 13-by-9-inch casserole dish.
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10
Add the skirt steak and flip to make sure it's well coated.
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11
Cover with plastic wrap and place in the fridge for at least 1 hour, or up to 8.
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12
Preheat a grill to medium-high heat.
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13
Take the steak out of the refrigerator and bring to room temperature while the grill is heating.
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14
Once the grill is hot and ready, remove the steak from the salsa marinade and shake off any excess.
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15
Grill for 4 minutes on each side for medium.
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16
Rest for 10 minutes.
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17
Wrap the corn tortillas in aluminum foil and heat on the grill until warm and soft.
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18
To serve, slice the steak into 4-inch sections, and then slice into 1/4-inch-thick slices across the grain.
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19
Serve the sliced steak in the warm corn tortillas, topped with the reserved salsa and Guacamole.
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20
For kid's taco toppings: Cut the steak into smaller bite-size pieces.
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21
In place of the salsa, top the tacos with chopped Roma tomatoes or purchase a mild store bought red salsa.
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22
Top kid's tacos with shredded Cheddar, sour cream and shredded iceberg lettuce.
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23
Pit and peel the avocados.
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24
Place the avocados in a bowl and mash with the lime juice, onions, sour cream and a big pinch of salt and pepper.
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25
Fold in the tomatoes and serve.
