Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt, if desired. Grill, covered, 10 to 16 minutes for medium rare (145°F) to medium (160°F), turning occasionally. Keep warm.
Place cotija cheese and queso fresco in food processor container. Pulse on and off until cheese resembles coarse breadcrumbs. Cover and refrigerate until ready to use.
Carve steaks lengthwise into 1 inch strips, then across the grain into 1/2-inch pieces. Divide beef among tortillas; top with reserved 1 cup salsa, pickled onions, cheese, avocado, cilantro and lime wedges, as desired.
Ingredients
1 large avocado(s), cut into 8 slices
1/4 cup cheese, cotija, crumbled
1/2 cup Peak Fresh Produce® Cilantro, chopped
1 Peak Fresh Produce® Lime(s), cut into 8 wedges
1/4 cup Contigo® Cheese, Queso Fresco Crumble, crumbled
