Instructions: Stir together the tomatoes, jalapenos and salt in a medium sauce pan. Simmer, uncovered, stirring occasionally until thick - 30 to 45 minutes. Let cool to room temperature and then stir in the cilantro. Cover and refrigerate up to overnight.

Blend the olive oil, 1/4 cup of the lime juice, cumin and garlic. Slice the steak into pieces about 1/3 inch thick by 2 to 3 inches long. Pour the marinade over and let stand for at least 1 hour.

Prepare the barbecue to medium high heat or preheat the broiler. warm the tomato sauce and set it out in a serving bowl. Set out the scallions. Combine the remaining 1 tablespoon lime juice with the avocados and set out. Warm the tortillas.

Put the meat pieces on the barbecue, brushing them with he excess marinade. Cook to the desired doneness - 1 to 2 minutes per side.

Assemble the fajitas by spreading a tortilla with the avocado and the tomato sauce. Add meat strips and scallions. Fold the bottom of the tortilla and then the sides, forming and hand held package.

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