First, make the marinade. Mix together olive oil, garlic, lime juice, cumin, chili powder, smoked paprika, salt and pepper in a small mixing bowl.
Place the flank steak in a baking dish and pour prepared marinade over the top of steak. Cover baking dish and place in the refrigerator preferably for 8 hours but at least one hour.
After the steak is done marinating remove the steak from the refrigerator and let it rest while you prepare the grill and make any toppings.
Preheat grill according to manufacturer's directions or prepare an indoor grill pan over medium heat.
Brush grill grates with canola oil or avocado oil.
Remove steak from marinade and discard any leftover marinade. Grill steak on outdoor grill or in grill pan for 3-4 minutes per side, flip once until desired doneness (medium-rare is 140 degrees F).
Remove steak and cover will foil. Let steak rest for 5 minutes to let the juices redistribute and get the perfect juicy steak! Cut the steak into thin, ¼’’ slices. Make sure to slice it across the grain.
Prepare flour tortillas according to package directions. Assemble the tacos with steak and desired toppings.
Nutrition is calculated with all the marinade being used, which will not be the case. You will discard some of it. There are no toppings figured into the nutrition calculations.