Carne Asada Street Tacos

Ingredients

• 4 teaspoon avocado oil, divided
• 1 tsp olive oil
• 2 pounds skirt steak, diced into ½-inch cubes
• 12 white corn street taco size tortillas

For the Dry Rub

• 2 teaspoon chipotle powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1½ teaspoon kosher salt

For Marinade

• 4 tbsp soy sauce
• 4 tbsp fresh squeeze lime juice
• 4 tbsp orange juice
• 4 cloves garlic, minced
• 1 tsp liquid smoke mesquite

Garnish

• 1 red onion, diced
• 2 small bunches cilantro, finely minced
• 3 ears of corn on the cob, cut off the cob
• 6 avocados, diced
• 1 cup cotija cheese, crumbled
• 8 tbsp sour cream
• 3 limes, sliced into wedges

Instructions

1. 1
   Combine all ingredients of dry rub well. Dice your meat into small ½-inch pieces and coat with 1 tbsp olive oil. Toss meat with dry ingredients making sure spices are evenly distributed. Then add all ingredients of marinade. Let sit for 20 minutes.
2. 2
   Cut corn off the cob and heat in a cast iron skillet in 2 tsp of avocado oil. Add the corn to the hot skillet, stirring constantly for 10 minutes. Add salt to taste. Set aside.
3. 3
   Heat corn tortillas in the oven for 7 minutes. Set aside.
4. 4
   Heat cast iron skillet to high with remaining avocado oil. Add in the skirt steak in batches till pink in middle, or medium rare. Set aside till all is cooked.
5. 5
   Put skirt steak in tortillas and top off with red onion, corn, cilantro, and cotija cheese. Serve with lime wedges.