Steak and Onion Tacos

Chipotle chiles add a spicy kick to the guacamole in these tacos, but you can decrease the heat by cutting back on the chiles. For the tastiest guacamole, use plump, ripe avocados that yield to soft pressure. If you can only find firm ones, buy them in advance and let them ripen for a day or two on the counter.

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.

8 tacos

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.

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