Instructions: To make the salsa:
Place the avocados, lemon juice, ginger, and salt in a food processor fitted with a steel blade and process until smooth. Refrigerate until ready to use.

Preheat oven to 350 degrees.

To make the tacos:
Rub the pepper into the steaks and grill to the desired doneness. Let stand 5 minutes, then thinly slice across the grain.

Wet a clean tea towel and lay half of it in a shallow baking pan large enough to hold the tortillas. Place the tortillas on the towel, fold it over to cover them, and heat in a 350 degree oven for 15 minutes or until the tortillas have steamed through and are warm. Alternatively, you can heat the tortillas, one at a time, in a microwave on HIGH for 15 to 30 seconds or just until they are warm.

Divide the steak into 12 equal portions and place each portion on one half of each tortilla. Top with some of the red onion, tomato, cilantro, and 1 or 2 green chile strips. Drizzle approximately 1 tablespoon of the avocado salsa over the chile strips, fold the tortillas over, and serve.

SERVING SUGGESTIONS: Serve with a bowl of pinto beans, Spanish rice, or a green salad.

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