Heat 2 tablespoons of avocado oil in a frying pan over medium-high heat. Add 4 halved tomatillos, 1 chopped yellow onion, 2 minced garlic cloves, and 1 chopped jalapeño. Sauté for about 5 minutes until the tomatillos are charred and softened. Pour in 1/4 cup of water, cooking until tender, about 5 more minutes. Remove from heat and blend with 1/2 cup cilantro, juice of 2 limes, 1 teaspoon oregano, and 1 teaspoon salt, then mix in 1 diced ripe avocado. Refrigerate salsa until ready to use.

In a large bowl, combine 1 pound of skirt steak with 1/4 cup orange juice, the juice of 1 lime, 1/4 cup chopped cilantro, and a blend of spices, including 1 teaspoon paprika, 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1 teaspoon each of onion powder and black pepper. Toss to coat and let the steak marinate for at least 1 hour, or up to 6 hours for deeper flavor, in the refrigerator.

Preheat your grill or cast-iron skillet to medium-high heat, about 400°F. Remove the steak from the marinade, letting excess drip off, and lightly coat it with oil. Grill the steak for about 4 minutes per side or until it reaches an internal temperature of 125°F for medium-rare. About 2 minutes before the steak is done, add sliced green onions to the grill to char.

While the steak is resting, warm the corn tortillas directly on the grill or in a skillet for about 30 seconds on each side. This step is crucial for achieving the authentic flavor of your Grilled Steak Tacos.

Thinly slice the rested steak against the grain and layer it inside each warmed tortilla. Generously top with the creamy avocado salsa and a sprinkling of diced white onion or additional cilantro. Serve each taco with charred green onions and lime wedges on the side.