Double Decker Pineapple Tacos

1: Season the skirt steak liberally with lime juice and spice blend.

2: Marinate the steak for at least 30 minutes or overnight.

3: Cut the skirt steak into 8-inch pieces for easier cooking.

4: Grill the steak over high heat for a total of 5 minutes (3 minutes on one side, 2 minutes on the other).

5: Let the meat rest for 10-15 minutes before slicing against the grain.

6: For the pineapple salsa, chop half a pineapple and mix with diced jalapeno, chopped cilantro, and lime juice.

7: Warm the freshly made tortillas and add shredded Mexican cheese to melt.

8: Place the crunchy taco into the melted cheese-filled tortilla.

9: Fill tacos with shredded lettuce, carne asada, and pineapple salsa. Optionally, add avocado and sour cream.