2 Tbsp avocado oil (for salsa)

1 lb tomatillos, husks peeled and rinsed

1/2 yellow onion, halved

2 garlic cloves, peeled

1 jalapeño, halved and seeded for mild heat

1/4 cup water

1/4 cup fresh cilantro

Juice of 1 lime (about 2 Tbsp), plus more to taste

1/2 tsp dry oregano

1/2 tsp kosher salt, plus more to taste

1 ripe avocado

16 oz skirt steak, cut into 6-inch sections (or flap/flank steak)

Juice of 1 orange (about 1/4 cup)

Juice of 1 large lime (about 2 Tbsp)

1/2 cup finely chopped fresh cilantro, divided

1 tsp paprika

1 tsp kosher salt

1 tsp onion powder

1/2 tsp freshly cracked black pepper

1/2 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp dry oregano

2 Tbsp avocado oil (for steak)

6 green onions

6 corn tortillas

1/4 cup finely chopped white onion (for serving)

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Heat avocado oil in a large skillet over medium heat. Add tomatillos, yellow onion, garlic, and jalapeño. Cook until softened and lightly charred, 8–10 minutes.
Transfer vegetables to a blender. Add water, cilantro, lime juice, oregano, and salt. Blend until smooth.
Cut avocado in half, remove pit, and scoop into blender. Pulse until creamy. Adjust lime juice and salt to taste. Set aside.
In a shallow dish, combine orange juice, lime juice, half the cilantro, paprika, salt, onion powder, black pepper, smoked paprika, cumin, oregano, and avocado oil. Add steak, toss to coat, and marinate for 30 minutes to 2 hours in the fridge.
Preheat grill to medium-high. Grill steak for 3–4 minutes per side for medium-rare (adjust for preferred doneness). Grill green onions alongside until charred and tender.
Rest steak 5 minutes, then slice thinly against the grain.
Warm tortillas on the grill. Assemble tacos with steak, avocado salsa, grilled green onions, chopped white onion, and remaining cilantro. Serve immediately.

For spicier salsa, leave jalapeño seeds in or add a serrano pepper.

Ribeye or sirloin can replace skirt steak for a richer taste.

Warm tortillas before assembling to prevent breaking.

Store salsa separately to maintain freshness.

Medium-rare steak is 130°F; medium is 140°F.