1 1/2 lbs. beef skirt steak
1 med. onion, sliced
1 c. tomato juice
8 oz. diced chilies
1/4 c. fresh cilantro, chopped
1/3 c. lemon juice
4 cloves garlic, finely chopped
2 tbsp. hot red pepper sauce
1 tbsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 green bell pepper, sliced
12 flour tortillas
1 tomato, chopped
1 avocado, chopped
1 c. sour cream

Place steak and onion in a large glass baking dish. Mix together the tomato juice, chilies, cilantro, lemon juice, garlic, pepper sauce, oregano, salt, and pepper. Reserve 1 cup for sauce and cover. Pour remaining marinade over steak and cover. Refrigerate both steak and sauce for at least 8 hours and no longer than 24.

Remove onions from marinade. Wrap onions and green pepper in aluminum foil. Wrap tortillas in foil. Place on grill next to steak. Grill steak strips on platter with grilled onions and peppers. Pass the tortillas, tomatoes, avocado, sour cream and sauce. 6 servings.