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Preheat the grill. Preheat the grill. Preheat your gas or charcoal grill for High heat grilling (450-500 degrees F).
Season the steak. Season all sides of the steak with avocado oil. Pat to evenly distribute. Next, season liberally on both sides with Fiesta Rub.
Marinate the steak. Squeeze the lime juice over the steak and place it in a gallon-sized zip-top bag for at least 2 hours or overnight. If you are planning on grilling right away, skip this step.
Grill. Grill the seasoned steak for 2-3 minutes per side. If you did not marinate the steak, squeeze the lime juice over the top of the steaks as they are on the grill. Remove the steak when it has reached an internal temperature of 130-135 degrees F (for medium-rare steak).
Rest and slice. Rest the steak for 10 minutes. While the steak is resting, prepare the toppings for the carne asada tacos. Chop the steak into bite-sized pieces.
Assemble the tacos. Place the tortillas on the grill for approximately 30 seconds per side. Remove the tortillas, and add your chopped steak and preferred toppings (I like lime juice, cilantro, diced onions, and queso fresco cheese).