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Ingredients

1 pound skirt or flank steak
1/4 cup Santa Fe marinade*
2 cups shredded iceberg or romaine lettuce
1/2 medium red onion, very thinly sliced
1 cup frozen yellow corn kernels, thawed
1 ripe avocado, pitted and diced
1/4 cup thick and chunky salsa*
1 package (6 count) tortillas*

Description

Marinate The Skirt Steak For Several Hours Or Overnight Before Grilling. Serve With Your Favorite Dressing Or A Squeeze Of Fresh Lime Juice And A Drizzle Of Olive Oil. Ingredients With An Asterisk (*) Are Available In The <a Href="/products/privat

Wholefoods