Start by preparing the marinade. Combine orange juice, lime juice, chipotle chile, adobo sauce, honey, garlic, cumin, salt, and pepper in a large bowl. Stir well, then add the skirt steak, ensuring it’s fully coated. Cover and refrigerate for at least one hour to allow the flavors to penetrate the meat.

While the steak marinates, make the slaw. Toss the shredded cabbage with olive oil, lime juice, honey, salt, and pepper in a medium bowl. Combine well, then refrigerate for at least 20 minutes so the flavors meld.

To prepare the salsa, combine mangoes, red onion, jalapeño, and lime juice. Toss everything together gently to mix. Like the slaw, this benefits from some resting time in the fridge before serving.

For the creamy chipotle mayo, simply stir the mayonnaise and adobo sauce together in a small bowl. Adjust the spiciness by adding more adobo sauce if desired.

Heat a grill pan or skillet over medium-high heat and oil lightly. Remove the steak from the marinade and sear for about 3 minutes per side, cooking until the internal temperature reaches 130°F for medium rare. Transfer the steak to a cutting board and allow it to rest for 10 minutes before slicing into thin strips.

While the steak rests, warm the tortillas. Place them on the hot skillet or directly over a flame for a few seconds on each side until they’re pliable and slightly charred.

Now for the fun part! Fill each tortilla with a few slices of steak, a dollop of chipotle mayo, a handful of cabbage slaw, and a spoonful of mango salsa. Serve immediately with lime wedges on the side