Steak tacos with avocado tomato salad

First I want to apologize for the quality of the above photo. I was using my husbands point and shoot and it WAS NOT cooperating.

I got this recipe from Rachel Ray. As with most of her recipes after tasting the ingredients as I went along (you better always taste while you cook) I realized it needed some major editing. The results were pretty fucking amazing. Last night we ate it as shown, as tacos, but today my husband just took the salad part and tossed the remaining meat on and called it a steak salad for lunch. Good shit. I will italic my edits.

• 1/4 cup extra-virgin olive oil
• 1 tbsp teaspoons chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp steak seasoning (I used McCormicks Spicy Montreal Steak Seasoning, a must in our house)
  
• 1/2 tbsp Adobo seasoning (if you don't have you can omit this just add extra salt, then go buy some)
  
• (2) 1 pound skirt steaks, halved crosswise
• Salt and pepper
• 2 jalapeño chiles, finely chopped (I used red fresno, sweeter with better spice)
  
• Grated peel and juice of 2 limes
• 1 head butter lettuce, shredded (my head was massive I only used half)
  
• 2 avocados—halved, pitted and cut into small cubes
• 2 tomatoes diced
• 1.5 tbsp sugar
  
• 1/2 white onion, thinly sliced
• 12 taco shells

Directions:

1. Preheat a grill pan (I grilled outside) over medium-high heat. Whisk together 1 tablespoon olive oil and the chili powder, garlic powder, onion powder, adobo seasoning, and steak seasoning, then rub all over the steak; season with salt and pepper. Marinate for one hour (if you are pressed for time don't worry it will still be good) Add to the grill and cook, turning once, until grill marks appear, about 5 minutes for medium-rare (they lie, four minutes was almost too much). Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain. If your meat gets cold while resting place it on a metal baking dish (think cookie sheet and throw it back on the grill. It will heat it with out making it cook through more then necessary).
   

2. Meanwhile, in a medium bowl, combine the jalapeños, lime peel, lime juice, tomatoes, sugar, and remaining 3 tablespoons olive oil; season with salt (1 tsp) and pepper. Add the lettuce, avocados and onion and toss; season with salt and pepper.

3. Divide half of the avocado salad among the taco shells, then top with the meat and the remaining avocado salad.
   

I also added a little sour cream. We ate it with corn on the cob but later I realized the corn would have been excellent in it.