1-First, prepare the marinade by combining the 1/2 cup orange juice, 1/4 cup lime juice, 4 grated garlic cloves, 1/2 cup chopped cilantro stems, and about 2 cups blended chipotle salsa in a baking dish or zip-top bag. Add the sliced red onion and 1 1/2 pounds flank steak, making sure everything is fully coated, then refrigerate for at least 1 hour and up to 4 hours, flipping halfway through to soak in all that flavor.

2-Next, heat a grill pan or skillet over medium-high heat. For more tips on keeping your steak juicy, you can check out this guide to fresh sauces that pair well with grilled meats. Remove the onion slices from the marinade and brush off any bits, then season the steak with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, brushing off marinade pieces too.

3-Add 2 tablespoons of the oil to the pan and cook the onions until charred and tender, about 5 minutes; push them aside. Add the steak and cook undisturbed for 4 minutes until charred on one side, then flip and cook the other side with the remaining 2 tablespoons oil for 4-5 minutes for medium-rare or until you reach your preferred doneness. Let the steak rest for 10 minutes, warm the 8 tortillas over a flame or in a skillet until pliable and lightly charred, then slice the steak against the grain into 1/2-inch thick pieces. Finally, assemble the tacos by spreading 1/2 cup avocado crema or sour cream on the tortillas, topping with steak slices, grilled onions, 1/2 cup pico de gallo or salsa fresca, 1/2 cup crumbled Cotija cheese, and fresh cilantro leaves for a complete meal.