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Ingredients

• 2   ripe avocados , pitted
• 1/2 cup  chopped fresh cilantro
• 3 tablespoons  lime juice , divided, plus lime wedges for garnish
• 1 1/2 teaspoons  kosher salt , divided
• 1/2 teaspoon  freshly ground pepper , divided
• 2 bunches  scallions , trimmed
• 3   poblano peppers , (see Note)
• 3 teaspoons  extra-virgin olive oil , divided
• 1 teaspoon  ground ancho chile , (see Note)
• 1/2 teaspoon  ground cumin
• 1-1 1/4 pounds  skirt steak , trimmed
•   Hot sauce , for serving
• 12   6-inch corn tortillas , warmed (see Tip)

Description

This Variation On Fajitas Pairs Fresh Poblanos With Steak And Scallions. Skirt Steak Has Fabulous Flavor But Tends To Be Chewy, So Slice It Thinly Across The Grain.

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