2 chipotle chiles in adobo sauce, mashed, divided, or to taste*
4 teaspoons adobo sauce, divided*
4 tablespoons chopped fresh cilantro, divided
2 tablespoons canola oil
1 1/2 tablespoons lime juice, divided
1 lb. beef skirt steak, thin flank or sirloin steak, cut into 4 pieces
8 thick spring onions or green onions
1 large avocado
8 (5 1/2-inch) corn or whole wheat tortillas, warm
1. Combine 1 of the chipotle chiles, 2 teaspoons of the adobo sauce, 1 tablespoon of the cilantro, oil, and 1 tablespoon of the lime juice in large bowl. Add steak and onions, turning to coat. Let stand 15 minutes.
2. Meanwhile, heat grill. Mash avocado, remaining chipotle chile, 2 teaspoons adobo sauce, 3 tablespoons cilantro and 1/2 tablespoon lime juice in small bowl; cover.
3. Grill steak, covered, over medium heat or coals 4 to 6 minutes for medium rare, turning once. Cover loosely with foil; let stand 5 minutes. Grill onions, covered, 2 to 4 minutes or until slightly charred, turning frequently. Slice steak thinly across the grain; cut onions into 1-inch pieces.
4. Spread guacamole over one side of tortillas; top with steak and onions. Fold in half.
PER TACO: 215 calories, 13 g total fat (3 g saturated fat), 12.5 g protein, 13.5 g carbohydrate, 35 mg cholesterol, 165 mg sodium, 3.5 g fiber
TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.