1 large jalapeno pepper, seeded and cut into thin strips
4 cloves garlic, finely chopped
1 lb. skirt steak, trimmed of excess fat and cut into 1/4-inch-thick strips
1/4 cup finely chopped fresh cilantro
4 (10-in.) burrito size flour tortillas, warmed
1 large tomato, chopped
1 medium avocado, peeled and diced
In 12-inch skillet, melt 4 tablespoons Country Crock® Spread over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add jalapeno pepper and cook 2 minutes. Add garlic and cook 30 seconds.
Add remaining 2 tablespoons Spread and cook steak, stirring occasionally, 4 minutes or until desired doneness. Stir in cilantro and season, if desired, with salt and ground black pepper to taste. Serve in tortillas with tomato and avocado.