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)
salt
limes, quartered
corn tortillas
onions, chopped
cilantro
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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