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Trim fat from meat. Place meat in a large sealable plastic bag; set aside. Combine lime juice, 2 tablespoons oil, chili powder, garlic and salt in a small bowl. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Trim green onions, if using. Brush onions with the 1 teaspoon oil. Stack tortillas and wrap in foil.
Place onions and tortilla packet on the rack of an uncovered charcoal grill directly over medium-hot coals. (Be sure to lay green onions perpendicular to the grill grates so they won't fall into the coals.) Grill just until onions are tender and tortillas are warm, turning occasionally. Allow 4 to 5 minutes for the onions and about 10 minutes for the tortillas. (For a gas grill, preheat grill. Reduce heat to medium-high. Place onions and tortilla packet on grill rack over heat. Cover and grill as above.) Transfer onions to a bowl; cover with foil to keep warm. Remove tortillas from grill.
Drain meat, discarding marinade. Grill meat on rack directly over medium-high heat about 4 minutes or until slightly pink in center, turning once halfway through grilling. Remove from grill. Slice meat diagonally across the grain into 1-1/2-inch-wide strips. If desired, cut the onions into 1-inch pieces.
Fill warm tortillas with meat and onions. Serve with guacamole, salsa (or pico de gallo) and cilantro.