Grilled Skirt Steak Tacos

In a shallow dish, combine 1/4 cup orange juice, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 lb skirt steak, ensuring it's fully coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Preheat a grill or grill pan to medium-high heat. Remove steak from marinade, discarding excess.

Grill the skirt steak for 4-6 minutes per side for medium-rare, or until desired doneness is reached. Let rest for 5 minutes before thinly slicing against the grain.

While steak rests, warm 12 corn tortillas on the grill or in a dry skillet for about 30 seconds per side, until pliable.

Finely dice 1/2 red onion and chop 1/4 cup fresh cilantro. Slice 1 avocado. Crumble 1/4 cup Cotija cheese.

Assemble tacos by placing sliced steak in warm tortillas, topping with diced red onion, fresh cilantro, sliced avocado, and crumbled Cotija cheese.