Marinate the skirt steak in a large zip-top bag with the chopped jalapeños, 1 bunch cilantro, minced garlic, 1/4 cup olive oil, 2 tsp paprika, 1-2 tsp onion powder, 1 tsp cumin, 1 tsp black pepper, 2 tsp salt, and the juice of 2 limes, 1 lemon, and 1 orange. Let it sit for at least 2 hours (4-6 hours is best).
Slice 1 large onion and the bell peppers. Add them to your sheet pan and toss with 1/4 to 1/3 cup olive oil, 2-3 tsp salt, 1 tsp black pepper, 1 tbsp paprika, 2 tsp cumin, and 2 tsp garlic powder.
Place an elevated wire rack over the seasoned vegetables, then lay the marinated skirt steak evenly on top of the rack.
Bake in a preheated oven at 375°F for 25 to 30 minutes.
Turn the oven to broil and cook for an additional 5 minutes to give the meat extra color.
While the meat and veggies cook, prepare the guacamole. Mash the avocados and mix them with 1/2 finely chopped onion, 1 chopped serrano pepper, 1/2 bunch chopped cilantro, the juice of 1-2 limes, and salt to taste.
Slice the cooked steak into thin strips, mix it with the roasted vegetables, and serve in warm tortillas topped with the fresh guacamole.
Cook it hands-free.
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