Reverse-seared Ribeye Tacos with Avocado Salsa Recipe

Ingredients

• 1 Avocado
• 1 tablespoon Avocado Oil (or a high heat oil)
• Black Pepper (to taste)
• 8 Corn Tortillas (small)
• 1 Jalapeño
• 1 Lime (cut into quarters)
• 1/4 Medium Onion (peeled)
• 1 Poblano Pepper
• 2 Ribeye Steaks (about 1.5 inches thick)
• Salt (to taste)
• 3 Tomatillos
• 1 tablespoon White Vinegar
• 3 cloves Garlic (peeled)
• 1/2 cup Cilantro (chopped)
• 1/2 cup Red Onion (chopped)