Juice of 2 to 3 limes
1 to 1 1/2 tsp. garlic salt
1/2 tsp. pepper
1 lb. flank or skirt steak
4 flour tortillas
Sauce or vegetable toppings (optional)

Combine lime juice, salt and pepper in a zip top heavy duty plastic bag. Place steak in bag and secure tightly. Turning bag to coat each side thoroughly. Refrigerate for 6 to 8 hours.

Remove steak from marinade and drain well. Grill steak over medium-hot Mesquite coals, for 5 to 6 minutes on each side or until desired degree of doneness. Slice steak diagonally across grain into thin slices. Wrap tortillas in foil, and heat at 325 degrees for 15 minutes. Wrap tortillas around meat and top with any of the following: chopped tomatoes, green onions, lettuce, guacamole, sour cream or picante sauce