Place the skirt steak into a large baking dish. Season both sides with chili powder and drizzle with lime juice.

Cover the dish with plastic wrap and place in the fridge for at least 30 minutes and as much as overnight.

Place the chilis in a skillet over medium heat. Turn often and toast until the skin begins to puff (but not char), about 2 to 3 minutes.

Place the toasted chilis, tomatillos and garlic cloves in a pot. Cover the veggies with water (about 1 ½ cups). Cover the pot and simmer until the tomatillos are soft and pale green, about 15 minutes. Remove from the heat and cool to room temperature. Transfer the veggies to a blender or food processor.

Add the tomatoes and lime juice. Add about 1 cup of the cooking liquid from the pot. Pulse to combine.

Season with salt. You can add more cooking liquid to reach the consistency of a drizzling sauce.

Place the avocados into a blender or bowl of a food processor. Add the lime juice, half and half and cilantro.

Season with salt. Pulse to combine. Add enough water to reach a thin, drizzling consistency.

Remove the skirt steak from the fridge and cut into very small cubes (about ¼ -inch squares). Season with salt.

Heat 2 tablespoons olive oil on a griddle in large sauté pan over medium heat. Place the steak into the hot oil and cook until browned, about 3 to 5 minutes.

Transfer to a platter. Add additional oil to the pan to coat the bottom.

Lay 4 to 6 (depending on the size of your griddle) tortillas into the hot oil. Once the bottom begins to brown and the tortilla begins to puff, turn and flip over. (This happens quickly.) Top the tortilla with some of the cheese. Top the cheese with seasoned steak. Cook until the cheese melts, about 2 minutes.

Drizzle the tacos with chili sauce and then with avocado cream.

Garnish with thin slices of red onion and fresh cilantro. Serve with a fork as an open faced taco or fold over and eat with your hands!