Heat 2 tablespoons of avocado oil in a frying pan over medium heat until it shimmers, which takes about 1 minute. Add 4 tomatillos, 1 diced yellow onion, 3 minced garlic cloves, and 1 chopped jalapeño. Cook until everything is lightly charred, about 3-4 minutes. Stir in ½ cup of water and cook until the vegetables are tender, approximately 3 minutes more. Blend with cilantro, lime juice, oregano, salt, and 1 ripe avocado until creamy. Refrigerate the salsa until serving.

In a large bowl, combine 1 pound of skirt steak with ½ cup of orange juice, juice of 1 lime, 2 tablespoons of chopped cilantro, 1 tablespoon of paprika, 1 teaspoon of salt, 1 teaspoon of onion powder, ½ teaspoon of freshly cracked black pepper, ½ teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1 teaspoon of dry oregano. Cover and refrigerate for at least 1 hour but not more than 6 hours.

Preheat your grill or skillet to high, targeting around 500°F. Toss the marinated steak with 1 tablespoon of avocado oil. Grill the steak and 2 chopped green onions for about 4 minutes per side until the internal temperature reaches 125°F for medium-rare. Allow the steak to rest for at least 6 minutes before slicing into cubes.

Warm your corn tortillas on the grill or skillet for about 10-15 seconds on each side. Stack warmed tortillas on a plate, ready for assembly.

Take a warm tortilla and layer it with the sliced steak pieces, then dollop a generous spoonful of the avocado salsa on top. Finish with a sprinkle of the reserved cilantro and diced white onion. Serve alongside grilled green onions and lime wedges.