Make the marinade: In a large container, whisk together olive oil, lime juice, soy sauce, garlic, chili powder, cumin, and oregano.

Marinate the steak: Place the flank steak in the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Make the guacamole: Mash the avocado until smooth. Add cumin, cilantro, garlic powder, and lime juice. Stir and season with salt and pepper to taste.

Prep taco toppings: Chop cilantro and red onion. Slice lime into wedges.

Cook the steak: Heat a grill or griddle pan over medium heat. Grill the steak to desired doneness. (Cook to an internal temperature of 130°F (54°C) for medium-rare, 140°F (60°C) for medium.) Let rest for 5 minutes, then slice thinly against the grain.

Warm tortillas: Lightly grill tortillas on each side until warm.

Assemble tacos: Fill each tortilla with steak. Top with cilantro, red onion, and a squeeze of lime juice.

Make the margarita: Place all ingredients into a pitcher or drink shaker. Mix until the honey is dissolved and everything is mixed well. Adjust any of the ingredients as needed to taste. Serve over ice if desired.

Serve the meal: Enjoy tacos with chips and guac, and a margarita with tequila optional.