Heat a large skillet over medium heat. Once hot, add the olive oil and sauteed garlic, onions and peppers until soft and lightly browned, about 8 minutes. add the chili powder, and some salt and pepper and stir until fragrant, about 1 minute. add the diced tomatoes with your juices and 1 half cup water and simmer on low for 10 minutes. Season the mixture with a big pinch of salt and healthy grind a black pepper. Let cool.

add the cold tomato mixture and a lime juice into a food processor or blender and pulse a few times, keeping some of the texture. remove and reserve 1 half cup of the salsa for serving. Add the remaining salsa 2 813 by 9 inch casserole dish. add the skirt steak and flip to make sure its well coated. Cover with plastic wrap in place in the fridge for at least 1 hour, or up to 8.

Preheat a grill to medium high heat. Take the steak out of the refrigerator and bring to room temperature while the grill is heating.

once the grill is hot and ready, Remove a steak from the salsa marinade and Shake of any excess. grill for 4 minutes on each side for medium. Rest for 10 minutes. Wrap the corn tortillas in aluminum foil and heat on the grill until warm and soft.

To serve, slice the steak in 4 inch sections, then slice into 1/4 inch thick slices across the grain. Serve the sliced steak in the warm corn tortillas, topped with the reserved salsa and guacamole.

Top the tacos which chopped roma tomatoes or store bought red salsa.