1. Begin by making the marinade. In a medium bowl, whisk together the minced chipotle peppers, orange zest, orange juice, garlic, olive oil, cumin, smoked paprika, salt, and pepper. This bright, smoky marinade is the heart of the dish.
2. Place the steak in a shallow dish or large zip-top bag and pour the marinade over it. Seal and refrigerate for at least 1 hour, though overnight will deepen the flavors. I remember once Ouma and I marinating overnight, then waking early just to grill and savor the results—it was worth every minute.
3. While the steak marinates, prepare the cilantro-lime rice. Rinse the rice under cold water until water runs clear to remove excess starch.
4. In a medium saucepan, bring the water or chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for about 18 minutes or until the rice is tender and liquid is absorbed.
5. Remove from heat, fluff the rice with a fork, then stir in the chopped cilantro and lime juice. If you like, add diced red onion for a little extra bite. This rice always reminds me of the summers spent in Mama Lou’s garden, where fresh herbs were abundant and lovingly tended.
6. Heat a grill pan or cast-iron skillet over medium-high heat. Remove the steak from the marinade, letting any excess drip off. Add a splash of olive oil to the pan.
7. Cook the steak for about 4-5 minutes per side for medium-rare, depending on thickness. You want a nice char on the outside but still juicy inside. Let the steak rest for 5-10 minutes before slicing thinly against the grain to ensure tenderness.
8. Warm your tortillas on the grill or in a dry skillet for 30 seconds per side until pliable and slightly charred.
9. Assemble the tacos by layering sliced steak on the tortillas, topping with cilantro-lime rice, avocado slices, and a sprinkle of queso fresco if you like. For a touch of freshness, a squeeze of lime over the top works wonders.

One tip Mama Lou shared with me was never to rush the resting stage after cooking the steak—it seals in the juices and makes every bite melt in your mouth. Patience in the kitchen truly pays off.