Roughly chop cilantro, tomatoes and jalapeno
In a food processor, combine the garlic, salt, lemon, cilantro, tomatoes, jalapeno. Blend to the consistency of your choice. I like it a bit chunky.
Chop the following into cubes: Ripe mango, avocado, red pepper, red onion. Add some salt and pepper to taste.
Mix and set aside.
Coat the steak with some olive oil and pepper.
Sear the steak over high heat for 2 minutes on each side.
Transfer to a chopping board. Let the meat rest for 5 minutes or so before cutting. This will make for an even tender steak.
Using a frying pan, heat the corn tortillas for about 8-10 seconds on each side. No oil needed.
Slice the steak into strips, the thinner the better. You can sprinkle some salt on top if you wish.
On a plate, start with your soft tacos and add the steak. From there, you can add the toppings or the sauce first. I suggest adding the sauce last, so it can spread over the toppings and the steak. Shredded cheese is optional. And voila!