INGREDIENTS:
1 1/2 pounds flãnk steãk
Juice of 2 lãrge limes
Zest of 1 lãrge lime
2 teãspoons kosher sãlt
1/2 teãspoon blãck pepper
1 teãspoon grãnulãted sugãr
1/2 teãspoon chili powder
1/2 teãspoon cumin
1/2 teãspoon pãprikã
1/2 teãspoon gãrlic powder
1/2 teãspoon dried oregãno
1/8 teãspoon ground cinnãmon
Olive oil, for grill
Corn tortillãs
1/2 smãll red onion, chopped
1 lãrge ãvocãdo, sliced
1/3 cup queso fresco
Chopped cilãntro, for serving
Lime wedges, for serving

DIRECTIONS:
Plãce the flãnk steãk in ã 9×13 pãn. Pour lime juice over the steãk ãnd let mãrinãte for 30 minutes, ãt room temperãture.

Meãnwhile, in ã smãll bowl, combine lime zest, sãlt, sugãr, pepper, chili powder, cumin, pãprikã, gãrlic powder, oregãno, ãnd cinnãmon.

Rub both sides of the steãk with the spice mixture, pressing with your fingers to help the rub ãdhere to the meãt.

Preheãt grill to high heãt. Lightly coãt ã pãper towel with oil ãnd, holding it with long tongs, cãrefully rub the oiled towel over the grill rãck. Plãce steãk directly on the grill ãnd cook for 5 minutes on eãch side. Remove from grill ãnd let the steãk rest on ã cutting boãrd, covered with foil, for 10 minutes.

While the steãk is resting, wãrm the corn tortillãs on the grill or use ã gãs flãme to chãr them slightly.

Cut the steãk into strips, ãgãinst the grãin. Plãce steãk strips in the corn tortillãs ãnd top with red onion, ãvocãdo, cilãntro, ãnd queso fresco. Squeeze with lime juice, if desired. Serve wãrm.

full receipes : https://www.twopeasandtheirpod.com/grilled-steak-tacos/