Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           onion -- sliced
   1      cup           mushroom -- sliced
   1      teaspoon      safflower oil
     1/3  cup           dry sherry
   1      pound         sirloin tip roast -- trimmed
   2                    serrano peppers -- or jalapenos
     1/2  teaspoon      cumin
     1/4  teaspoon      coriander -- ground
   1      teaspoon      cilantro -- minced
   4      large         flour tortilla
     1/2  cup           salsa
     1/2                avocado -- thinly sliced
   1      cup           nonfat yogurt

Preparation:

1. In a large skillet over medium-high heat, saut‚ onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-1/2 inch strips and add to saut‚, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro and cook 3 more minutes, stirring frequently. 2. Warm tortillas in toaster or conventional oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish. HINT: Try adding in a cup of green bell pepper as well for some extra veggies.