In a medium-sized bowl, combine 2 tablespoons soy sauce, 2 tablespoons freshly squeezed lime juice, 3 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin.

Cut 1 1/2 lbs top sirloin filet steak (flank or skirt steak will also work well) into 1/2-inch pieces.

Combine soy sauce mixture and steak; marinate for 60 Minutes.

Heat 1 tablespoon of avocado oil (or canola oil) in a large skillet over medium-high heat.

Add steak and marinade, cook stirring often until steak is browned and the marinade has reduced, about 5 Minutes to 6 Minutes or until the desired doneness.

Remove steak from pan and let rest in a bowl until ready to serve.

While the steak is cooking chop 3/4 cup of white onion, and 1/2 cup of roughly chopped cilantro.

Mash 2 avocados in a medium-sized bowl.

Add 2 tablespoons of freshly squeezed lime juice to keep the avocados from browning.

Add 1 tablespoon of chicken base (I use Better Than Bouillon Chicken Base), 1/4 cup mayonnaise (I like Hellmann’s), 1/4 cup chopped red onion, 2 tablespoons chopped fresh cilantro, and 1 tablespoon of either jarred jalapeno slices chopped or fresh jalapeno. I used a jar of hot jalapenos I had in the fridge.

Stir until combined and creamy, set aside.

Warm 12 corn tortillas in a skillet on medium heat, about 1 Minutes to 2 Minutes per side.

Fill tortillas with a smear of guacamole, topped with steak, white onion, cilantro, and lime if desired.

Serve with margaritas and enjoy!!