In a large bowl, add skirt steak along with diced green chilis, minced garlic cloves, orange juice, lime juice, olive oil, cilantro, smoked paprika, salt, black pepper, garlic powder, onion powder, and cumin. Coat steaks evenly, cover, and allow to marinade for 30 minutes to an hour or more.

In a food processor, add aji amarillo paste, mayonnaise, sour cream, sugar, vinegar, black pepper, smoked paprika, garlic powder, lime juice, and crumbled cotija. Blend until completely smooth and creamy. Set aside in a small bowl.

Over medium-high heat, add olive oil to a large heated pan or skillet. Once the pan and oil are both hot, add the steak. Cook the steak about 5-7 minutes, each side, depending on thickness. The outside should have a slight char and caramelization with the inside being medium to medium well.

Once the steak is done, take off the heat and allow to rest for five minutes on a cutting board. Slice against the grain into small cubes (think of Chipotle sized cut steak).

Coat the tortillas in any excess steak juices and grill on the pan over medium heat until each side has golden brown marks and the edges are crispy.

Assemble the tacos by adding the chopped steak, a drizzle of aji amarillo crema, cotija, chopped cilantro, a lime wedge, and even some shredded iceberg lettuce for more crunch and freshness.

Enjoy!