Chipotle Skirt Steak Fajitas with Avocado Cream

Marinade

• 3 tablespoons minced canned chipotle chile peppers in adobo sauce
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons packed light brown sugar
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin

• 1½ pound skirt steak, 12 to 18 millimeters thick, trimmed of excess surface fat, cut crosswise into 10- to 12-centimeter pieces

Cream

• 1 large, ripe Hass avocado
• 80 milliliters sour cream
• 1 tablespoon fresh lime juice
• ½ teaspoon kosher salt
• ½ teaspoon hot pepper sauce

• 8 flour or corn tortillas (15 to 20 centimeters)
• 80 grams chopped red onion
• Fresh cilantro leaves