Tacos de Bistek

source: Barbara Adams Beyond Wonderful
1-pounds steak, sliced thin (skirt steak was suggested in the original recipe, but I use whatever is on sale)
limes, quartered
corn tortillas
onions, chopped
salsa, guacamole, or any other toppings you prefer

Sprinkle salt on both sides of the meat. Set aside
Heat a grill or dry, heavy-bottomed skillet over a medium-high flame and lightly brown the steak on one side. Adjust the heat as needed to prevent burning.Flip the steak and cook the second side.
Transfer the steak to a clean working surface and cut into ¼-inch strips. Then slice the strips to create ¼-inch dice.Sprinkle the meat with lime juice and toss. Set aside.
Using the grill or pan with a lower heat, briefly warm the tortillas to soften them.
Fill the tortillas with the onions, cilantro and other toppings. Add extra lime juice to taste.

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