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Thinly slice the ribeye steak, aiming for about two ounces per serving, and lightly season with salt.
In a heated pan, cook the ribeye slices, flipping them only once until they are fully cooked, utilizing the fat from the meat.
Warm the tortillas briefly in the same pan or on a griddle.
Place the cooked ribeye on each tortilla.
Add cheese on top of the meat.
Top with thinly sliced red onions.
For the avocado salsa, combine diced avocado, lime juice, chopped cilantro, and minced serrano peppers.
Spoon the avocado salsa over the tacos and serve.