1 cup sliced onion
1 cup sliced mushrooms
1 teaspoon oil
1/3 cup dry sherry
1 pound sirloin tips, well trimmed
2 jalapeno peppers, seeded and minced
1/2 teaspoon cumin seed
1/4 teaspoon ground coriander
1 teaspoon cilantro, minced
4 flour tortillas
1/2 cup salsa
1/2 avocado, sliced thin
1 cup nonfat yogurt
In a large skillet over medium high heat, saute onions and mushrooms in oil and
sherry for 10 minutes.
Cut steak into 1 1/2 inch strips and add to saute, cooking
for 2 minutes more.
Add chiles, cumin, coriander, and cilantro, and cook 3 more
minutes, stirring frequently.
Warm tortillas in oven.
Set out bowls of salsa, sliced avocado, and yogurt. Wrap
warmed tortillas in clean cloth napkin.
Serve meat filling from skillet or place in prewarmed serving