1 tbsp. pepper
1 tbsp. garlic salt
1/2 tsp. onion powder
1/2 tsp. cayenne pepper
2 lbs. beef skirt steak, trimmed & tenderized
12 (8 inch) warmed flour tortillas
Guacamole

Combine first 4 ingredients and rub over meat. Cover and refrigerate meat overnight. Prepare barbecue. Grill steaks to desired degree of doneness, turning frequently, about 5 minutes per side for well done. Slice across grain into thin strips. Divide among tortillas, placing strips in center of each. Top with Pico de Gallo sauce and guacamole. Roll up. Serve hot. Serves 6.