Chicken Fajitas

 1/2 cup fresh lime juice
2 teaspoons minced garlic
1 teaspoon red pepper flakes
2 pounds boneless, skinless chicken breasts or skirt or flank steak
Salt
12 flour tortillas

SALSA

6 fresh plum tomatoes, diced
1/2 cup minced red onion
1/4 cup chopped fresh cilantro
2 jalapeo chilies, minced
1 teaspoon salt

GUACAMOLE

2 ripe avocados, peeled and pitted
1/4 cup minced red onion
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon red pepper sauce

1. Combine lime juice, garlic and red pepper flakes in large bowl. Add meat; cover and marinate in the refrigerator, turning occasionally, 1 hour or up to 24 hours.

2. Heat grill or broiler. Remove meat from marinade. Sprinkle with salt. Grill 3 inches from heat source 4 to 5 minutes per side for chicken, 3 to 4 minutes per side for steak. Slice and serve with warm tortillas, salsa and guacamole. Makes 6 servings.

3. Salsa: Mix all ingredients in medium bowl. Makes 3 cups.

4. Guacamole: Mash all ingredients in medium bowl with fork or potato masher. Makes 2 cups.