Mexican : Chipotle Fajitas

• 1 pound beef flank or skirt steak, cut in half lengthwise
  
• Salt
  
• TABASCO® brand Chipotle Pepper Sauce
  
• 8 (7-inch) flour tortillas
  
• 2 tablespoons vegetable oil
  
• 1 medium onion, halved and sliced
  
• 1 red or green bell pepper, cut into strips
  
• 1 avocado, cut into slices
  
• Sour cream
  
• Chipotle Salsa (see recipe index)
  

Season steak generously with salt and TABASCO^® Chipotle Sauce; cover and refrigerate at least 30 minutes.

Wrap tortillas in foil and place in a 300°F oven for 15 minutes. Heat oil in a large skillet over medium heat and add onion and bell pepper; cook 3 to 4 minutes or until softened. Set aside and keep warm.

Grill steak over medium-high heat to desired doneness; cut into thin strips and toss with onions and peppers. Place 2 to 3 spoonfuls of mixture on each tortilla and top with avocado, sour cream and salsa.

Makes 4 servings (2 fajitas each).