1 1/2 lbs. skirt steak
1 lg. onion, quartered
1 (4 oz.) can green chilies
3/4 c. Italian dressing or lime juice
10 flour tortillas
1 avocado, sliced
Shredded cheese
Jalapeno slices
Sour cream

Marinate meat, chilies and onions in dressing; refrigerate several hours or overnight, turning occasionally. Grill or broil meat and onions until desired doneness. Slice meat across the grain, 1/2 inch thick. Fill warm tortillas with meat, onion, avocado, etc. Garnish with cheese and sour cream.