Step 1

In a medium bowl, whisk together the cilantro, orange juice, lime juice, olive oil, 1 teaspoon salt, ancho chile powder, cumin, pepper, garlic, and jalapeno. Place the steak into a large baking dish or zip-top bag. Pour in the marinade and turn to coat. Cover and refrigerate for at least 2 hours or up to 8 hours, turning the steak once while resting.

Step 2

When ready to cook, remove the steak and discard the marinade. Pat dry with paper towels. Let it sit at room temperature for about 30 minutes while you start the grill.

Step 3

Preheat a grill or grill pan to medium-high heat (450°F).

Step 4

Season the steak with the remaining ½ teaspoon of salt. Grill the steak for 4 to 6 minutes on each side for medium-rare (125°F-130°F) or longer to reach your desired doneness. Remove the steak and let it rest for 5 minutes. Thinly slice it against the grain to serve. Chop the slices into small pieces for easier eating, if you like, and mix with any juices from the board.

Step 5

Heat a large skillet or griddle over medium heat. Toast the tortillas for about 10 to 20 seconds on each side, until warm and flexible.

Step 6

For each taco, spread a spoonful of guacamole on a tortilla. Top with the carne asada, diced onion, and cilantro. Serve with lime wedges.