Place sliced meat into a bowl, and season with Runnin Wild Peppered Sea Salt, Runnin Wild Steak Seasoning, black pepper and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover and refrigerate for 30 minutes.
In a blender or food processor, combine tomatillos and jalapenos. Puree until thick. Heat 1 tablespoon of canola oil in a large skillet over medium high heat. Pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth.
Reduce heat, and simmer for 20 to 30 minutes. Transfer mixture to a serving dish.
Heat oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
To serve, place two tortillas on top of each other. Add desired amount of meat and spoon over some tomatillo mixture. Top with onions, tomatoes, avocado, and cilantro. Garnish with a wedge of lime. Enjoy!
Need to spice things up? Time to bring out the blowtorch. Get crafty tonight with our Runnin' Wild Cherry Blowtorch Ribs! Using our Gourmet Cherry Rub, Mike's Hard Peach Lemonade, peach preserves, hot pepper jelly, Worcestershire sauce, and baby back ribs of course.