1 1/2 lbs. skirt steaks
1 c. Pace Picante Sauce
1/4 c. vegetable oil
1 tsp. lemon juice
Dash of pepper
Dash of garlic powder
Guacamole
Flour tortillas, heated
Chopped tomato
Chopped onion
Chopped green pepper

Cut meat into strips, place in plastic bag. Combine picante sauce, oil, lemon juice, pepper and garlic powder. Pour into bag and fasten securely. Refrigerate 3 to 24 hours, turning several times. Drain meat reserving marinade. Cook meat on the grill or in a teflon skillet. While cooking, baste frequently with reserved marinade. Saute onion with green pepper. Serve with guacamole, tomato, onion and green pepper. You can also use chicken breasts.