Ingredients

Preparation and cooking time about 30 minutes

2 teaspoons olive oil
2 1/2 teaspoons chipotle pepper sauce
Four 6-inch corn tortillas
8 ounces skirt steak
Salt to taste
6 eggs
1/2 teaspoon salt
1 tablespoon butter or margarine
1 cup chunky salsa
1 ripe avocado, peeled, pitted and diced
Fresh cilantro, chopped

Preheat oven to 350 F.
Combine olive oil and 1/2 teaspoon chipotle pepper sauce in small cup. Brush tortillas with mixture. Bake 15 minutes or until crisp.
Sprinkle both sides of skirt steak with salt to taste. Heat large heavy skillet over medium-high heat until smoking. Add skirt steak. Cook 5 minutes each side for medium rare. Let stand 5 minutes before slicing. Thinly slice steak across the grain.
Beat eggs, 1/2 teaspoon salt and remaining 2 teaspoons chipotle pepper sauce in medium bowl. Melt butter in 12-inch skillet over medium heat. Scramble eggs until of desired doneness, stirring constantly.
To serve, top each tortilla with salsa, sliced steak, eggs and avocado. Sprinkle with cilantro.
Makes 4 servings.

Directions

Nutrition information per serving: 437.17 cal., 26.78 g pro., 20.49 g carbo., 27.49 g total fat (8.26 g saturated), 358.79 mg chol., 965.76 mg sodium, 6.73 g fiber.