Preheat a skillet over medium heat, then add avocado oil. Sauté tomatillos, diced onion, minced garlic, and chopped jalapeño for 5–7 minutes until lightly charred. Transfer this mixture to a blender, along with fresh cilantro, lime juice, oregano, kosher salt, and ripe avocado, blending until smooth. Refrigerate the salsa while you prepare the steak.

In a mixing bowl, combine skirt steak with orange juice, lime juice, chopped cilantro, and spice mix. Ensure all surfaces of the steak are coated by massaging the marinade in evenly. Cover the bowl and let the steak marinate in the refrigerator for at least 1 hour.

Heat your grill or heavy skillet over high heat, ensuring it reaches around 450°F. Toss the marinated steak with a drizzle of avocado oil. Place steak directly onto the grill grates, searing for about 4 minutes per side until it achieves a caramelized crust and reaches medium-rare.

Grill the green onions alongside for 2 minutes until slightly charred.

While the steak rests, warm the corn tortillas on the grill or in a hot skillet for 10–15 seconds on each side until warm and pliable.

Lay a warm tortilla flat and layer on a generous portion of the sliced steak and a spoonful of creamy avocado salsa. Add a sprinkle of white onion and more fresh cilantro, then finish with the grilled green onions on top. Serve with extra salsa and lime wedges.