Flank or Skirt Steak Tacos With Pico Di Gallo & Fresh Guacamole

 Skirt Steak or Flank Steak ( Have Butcher Cut It or Cut it At Home in Cubes) for 4
1 - 2 Fresh Ripe Avocados
1 Bunch Fresh Cilantro
Fresh Limes
1/2 TSP Garlic Granules
1/4 TSP Jalepeno, Seeded & Minced
1/4 Cup minced Red Onion
1/2 Cup Diced Tomatoes
1/4 Cup Shredded Leaf Lettuce
1 TBS Shredded Carrot
1 TBS Chihuahua Cheese
8 Oz. Mexican Beer
Fat Free Plain Greek Yogurt
Sea Salt
Extra Virgin Olive Oil
2 Small Soft Corn, Flour, or Low Carb Whole Wheat Tortillas
Ziploc Bag
Bowl
Skillet

Place Cubed Flank or Skirt Steak in Bag, Add in Beer, Add in Garlic Granules, 1/2 Cup Fresh Lime Juice. Marinate in Fridge 4 Hours or Overnight. Sauté in Skillet until cooked with 1 TBSP Extra Virgin Olive Oil or Broil.

In bowl add Diced Tomatoes, Diced Jalepeno, Diced Red Onion, 1/4 Cup Diced Cilantro, 2-3 TBSP Fresh Lime Juice and Mix for Pico De Gallo Topping.

Smash 2 Avocados in Bowl, Add in 2 TBS Diced Cilantro, 1-2 TBS Fresh Lime Juice, Pinch of Salt & Mix for Guacamole. Optional to Add 1/4 TSP of Minced Garlic.

Fill Taco With Steak Mixture, Top With Pico De Gallo, Guacamole, Shredded Carrots, Cheese, & Yogurt instead of Sour Cream.