Directions

• HEAT oil in large skillet over medium heat; add onion and jalapeños. Cook until tender. Add potatoes and seasoning sauce. Cook, stirring occasionally, for 5 minutes or until potatoes are caramelized.

Directions

• COMBINE bell pepper, onion, cilantro, oil, lime juice, jalapeños, garlic and bouillon in medium bowl until well combined. Refrigerate for 30 minutes.
• SLICE tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.
• Cooks tips: This dressing is a great accompaniment to sautéed, roasted and grilled meat or seafood. It is also wonderful as a dipping sauce for bread.

Directions

• COMBINE water and bouillon in medium bowl; stir until dissolved. Stir in Juicy Juice, cilantro, lime juice, oil, oregano, chili powder, cumin and garlic. Pour into 1-gallon heavy-duty plastic bag. Add flank steak, squeeze out as much air from bag as possible. Marinate in refrigerator, turning steak occasionally, for at least 4 hours or overnight.
• PREHEAT grill or broiler. Remove steak from bag; discard marinade.
• GRILL or broil using medium heat for 7 to 8 minutes per side or until desired doneness. Let steak rest for 10 minutes before cutting. Cut steak against the grain on the diagonal in thin slices to serve. Serve hot with warm tortillas, sliced avocados and fresh pico de gallo, if desired.