Prep the ingredients per the instructions above.

Make the guacamole: Mash the avocado in a bowl with a fork until it is smooth. Mix the onion, garlic, lime juice, and cilantro into the bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.

Generously season the flank steak on both sides with salt and pepper.

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 1-2 minutes.

Add the flank steak to the pot and brown on all sides to your desired temperature (see below) using a thermometer. Then set aside to rest.

Add the beef broth, cumin, paprika, chili powder, oregano, salt, and pepper to the pot. Bring to a boil and then reduce heat to a simmer for 15 minutes to build flavor. Season with salt to taste.

Slice the beef very thin.

Assemble the tacos by placing the beef on each tortilla. Top with chopped onion, cilantro, and shredded cheese.

Heat a nonstick skillet over medium-high heat. Add oil as needed to prevent sticking. Warm the tacos in the skillet on both sides, about 30 seconds per side.

Mix all the ingredients for the mocktail. Add sugar as needed for sweetness. Serve over ice (optional).