Ingredients:

For the Ancho Chile-marinated Skirt Steak:

• 1 lb skirt steak
• 1 dried dried ancho chilli
• 1 tbsp ancho chili powder 
• 3 cloves garlic minced 
• 1/4 cup orange juice 
• 2 tbsp lime juice 
• 2 tbsp olive oil 
• Salt and pepper to taste 

For Serving:

• 8 small corn tortillas 
• Sliced radishes 
• Chopped cilantro
• Lime wedges
• Optional: quesco fresco or feta cheese, pickled onions, salsa verde

For the Avocado Crema:

• 1 ripe avocado 
• 1/4 cup sour cream 
• 2 tbsp lime juice 
• Salt to taste

Instructions:

1. Soak ancho chilies in hot water for 15-20 minutes. Drain and blend with garlic, orange juice, lime juice, olive oil, salt, and pepper. 
2. Pour marinade over skirt steak, cover, and refrigerate for at least 2 hours. Blend avocado, sour cream, lime juice, and salt until smooth. Adjust seasoning to taste. 
3. Grill marinated steak for 3-4 minutes per side, until desired doneness. Let rest before slicing thinly. 
4. Heat tortillas until warmed through and slightly charred. 
5. Place slices of grilled steak onto each warm tortilla. 
6. Drizzle with avocado crema. 
7. Top with radishes, cilantro, and optional cheese, pickled onions, or salsa verde. 
8. Serve tacos with lime wedges.