Ingredients
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons chili powder
- 1 pound skirt steak, halved crosswise
- Salt and pepper
- 2 jalapeño chiles, finely chopped
- Grated peel and juice of 2 limes
- 1 head butter lettuce, shredded
- 2 avocados—halved, pitted and cut into small cubes
- 1/2 onion, thinly sliced
- 12 taco shells
Description
Rachael Ray Magazine
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