Start by mixing the chipotle chili powder, cumin, salt, garlic powder, and black pepper in a bowl. This rub will pack the ribeye steak with flavor, giving it that signature taco seasoning twist.

If your ribeye isn’t already shaved, slice it as thinly as possible (freezing it for 15 minutes beforehand makes this easier). Coat the steak evenly with the seasoning rub, then squeeze the juice of one lime over the meat. But don’t marinate too long! Around 30 minutes is perfect to maintain the steak's tenderness.

While the steak marinates, get the toppings ready. Chop the cilantro, dice your queso fresco, slice the avocado, and prep the lime wedges. If you’re using salsas or jalapeños, portion them into bowls for serving. Having everything ready before cooking makes assembly a breeze.

Heat a cast iron skillet over medium heat and lightly spray with cooking spray. Warm each corn tortilla for 1-2 minutes per side until soft and slightly charred. Stack the tortillas and keep them covered to retain warmth.

Turn up the heat on your skillet to medium-high. Since the ribeye is sliced thin, it cooks fast. Sear the steak for about 45 seconds to 1 minute per side. The goal is a beautifully browned exterior while keeping the meat juicy and tender.

Lay the warm tortillas flat, then pile on the ribeye steak strips. Top with cilantro, queso fresco, avocado slices, and a squeeze of lime. Add salsas or jalapeños for extra flavor. Serve immediately and enjoy!