INGREDIENTS
•
1 (2 to 3-pound) flank steak
•
1/2 cup tequila
•
1/2 cup freshly squeezed lime juice
•
1/4 cup olive oil
•
1 tablespoon ancho chili powder
•
Kosher salt and black pepper
•
3 avocados
•
1 small red onion, finely diced
•
1 serrano pepper, minced with seeds
•
1/2 cup roughly chopped cilantro leaves, plus whole leaves for garnish
•
2 to 3 tablespoons fresh lime juice
•
Kosher salt
•
Corn tortillas
•
1 head romaine lettuce, coarsely shredded
•
2 tomatoes, roughly chopped
•
1 white onion, diced