Ingredients

• 1 pound skirt or flank steak (falda)
• 3 limes
• 2 teaspoons Mrs. Dash® lemon pepper herb seasoning blend
• 2 teaspoons garlic powder
• 1/4 cup cilantro
• 1/4 cup onion
• 3 garlic cloves
• 2 tablespoons olive oil
• 8 flour tortillas, 6″ size
• 1/2 cup queso fresco Mexican cheese

Preparation

1. Marinate steak in shallow dish with juice of 2 limes, lemon pepper and garlic powder, from 30 minutes to overnight.
2. Finely chop cilantro; dice onion and garlic. Make salsa by mixing cilantro, onion, garlic and juice of 1 lime. Cover and refrigerate.
3. Heat 2 tablespoons oil over medium high heat. Slice steak thinly and cook until well done, approximately 3 minutes per side.
4. Preheat oven to 350º F.
5. Place equal amounts of cooked steak, about 1-1/2 ounces, in each flour tortilla.
6. Top each taco with one tablespoon crumbled queso fresco.
7. Wrap each taco in aluminum foil and bake 5 to 8 minutes or until tortillas are warm.
8. Remove from oven. Top each taco with salsa and enjoy!

Helpful hints

• Find queso fresco at a Mexican grocery store or substitute1/4 cup Monterrey Jack cheese. Add 1/2 tablespoon per taco.
• Compare brands and buy the lowest sodium tortillas.