Whisk all of the marinade ingredients together in a small bowl. Place the steak in a zippered bag and pour the marinade on top. Ensure steak is well coated, seal bag, and marinate for 1-4 hours.
Heat a grill on medium-high heat. Add the marinated steak and cook for approximately 7-9 minutes on each side, or until desired level of doneness. Remove the steak to a cutting board and let it rest for another 5 minutes.
Using a sharp knife, slice the carne asada at an angle against the grain, then chop it into small pieces.
Separate the top and bottom rolls and roll flat using a rolling pin. These will be your “tortillas” for the tacos. (Alternately, if you prefer tostadas, you can lightly grill the flattened rolls and serve flat with toppings.)
Mash the avocado with a fork, then spread a large spoonful onto each flattened roll “tortilla.”
Add chopped carne asada, a pinch of cotija cheese, diced white onion, diced jalapeno, and fresh cilantro.
Serve 2-3 tacos per person, with lime wedges on the side.
See also companion recipes:
Recipe adapted from https://downshiftology.com/recipes/carne-asada-tacos.