Soft Shell Tacos with Grilled Aguja (Carne Asada)

1-1/2 lb. skirt or flank steak, 1/2 inch thick

2 limes juiced

Kosher salt

Pico De Gallo, see recipe on sauce and dip page

1 ripe avocado or 1 cup guacamole, see recipe on sauce and dip page for gaucamole

Salsa De Serrano o Jalapeño Asado, see recipe on sauce and dip page

8 to 12 flour tortillas, heated

To prepare a gas grill: set grill to 350 degrees, fill smoker box with water and wood chips. Heat smoker box until box has a steady steam flow.

Brush the steaks lightly with the lime juice and season with salt. Put the steaks on the cooler zone of the grill (as far from the coals as possible) and cover the grill. Cook, turning once after 15 minutes, until the steaks are charred and well done yet tender, about 30 minutes.

While the steaks are grilling, prepare the pico de gallo. Just before the meat is done, slice the avocado, if using. Remove the meat from the grill and chop or slice it very thinly. Serve with the pico de gallo, the avocado or guacamole, the salsa, and the warm tortillas.

Garnish with fresh cilantro and serve with saffron rice