2-3 lb. flank steak
Juice of 2-3 limes
6 cloves garlic, pressed or finely chopped
1/2 tsp. salt
Freshly ground black pepper, to taste
10-12 lg. flour tortillas
1 head Boston lettuce
8 oz. container sour cream
6-8 oz. container frozen guacamole or fresh avocado slices
1 c. finely grated cheddar cheese
Fresh salsa (recipe follows)

Combine lime juice, garlic, salt and pepper in shallow baking dish. Place steak in marinade, and turn once or twice to coat. Allow to sit at room temperature for 1-2 hours, turning occasionally. Prepare salsa.

Grill or broil meat 8-10 minutes per side until well browned on the outside, but slightly pink inside. When done, slice meat with the grain into 1/4 to 1/2 inch thick slices.

Warm tortillas one at a time on hot grill, approximately 20 seconds per side or wrap all tortillas in foil and meat at 350 degrees for 15 minutes.

To serve; line tortilla with lettuce, add meat, cheese, sour cream, guacamole, and salsa to taste. Serve with plenty of napkins!

RICO DE GALLO FRESH SALSA:

6 plum tomatoes, seeded and finely chopped
1 med. to lg. banana pepper, or 2-3 sm. jalapeno peppers
1 sm. white onion, finely chopped
2-3 cloves garlic, press or finely chopped
2-3 tbsp. chopped fresh cilantro or 1 tbsp. dried cilantro
1/2 tsp. salt

Combine all ingredients. Cover and let stand in refrigerator until ready to serve.