Marinate the steak. Combine all the marinade ingredients into a medium bowl and mix well. Place the steak into a plastic bag or a FoodSaver bag and extract as much air as possible. Seal and place it in the fridge for at least 3 hours, but no more than 6 hours. Flip every hour if possible.

Prepare the guacamole (if making it from scratch) and the cabbage slaw. Both can be stored in the fridge, however, remove them about 30 min. before firing up the grill to come up to room temp.

Heat your grill to medium-high heat. Cook the flank steak about 5 min. on each side, until medium-rare. Also, grill the tortillas just until slightly charred and puffy, then store them in tin foil to keep warm. Remove the steak, cover with foil, and let rest for 5 min. Going against the grain, slice the steak on a bias into thin strips. Assemble the tacos by spooning guacamole first, then cabbage slaw, two strips of steak, a bit more of cabbage, then sprinkle with cilantro and cojita cheese. Serving is 2-3 tacos per person.