Use 8” tortillas, browned on grill or skillet.
Use about any kind of beef: flank, ribeye, hanger, shoulder. Slice to thickness of 1/2”. Grill, or cook in skillet until medium. Do not overcook.
Use ripe tomato, slice and dice to 1/4” squares. Use 1/2 jalapeño diced to 1/8” squares. Use 1/2 white onion diced to 1/4” squares.
Use ripe avocado, mashed to desired consistency (some like it chunky). Add salt to taste, 3 sprigs of diced cilantro (no stems). Add two cloves of minced garlic. Mix well. Serve hot.