Skirt Steak Fajitas

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1/4 cup dry red wine

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped garlic

2 pounds skirt steak, cut into 4-inch pieces

6 large plum tomatoes, seeded and coarsely chopped

3 jalapeƱos, seeded and finely chopped

1/2 large white onion, finely chopped

3 tablespoons finely chopped cilantro

3 tablespoons fresh lime juice

Salt and freshly ground pepper

1 Hass avocado, thinly sliced

6 ounces Monterey jack cheese, shredded (1 cup)

1 cup sour cream

Twelve 9-inch flour tortillas, warmed

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