1. Combine tequila, 2 tablespoons lime juice, oil, sugar, spices, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a 9x13" baking dish or resealable bag and stir to combine. Add meat, turn to coat, then cover dish or seal bag and refrigerate at least 1 and up to 8 hours, flipping occasionally.
2. Meanwhile, combine avocado, mango, jalapeno, onion, cilantro, and remaining 2 tablespoons lime juice in a medium bowl and season with salt to taste. Cover and refrigerate until ready to serve.
3. When ready to grill, remove steak from marinade, pat very dry with paper towels, and let sit at room temperature for 20 minutes. Meanwhile, heat grill to high for at least 10 minutes, then clean and oil grates. Season steak with salt and pepper, then transfer to grill and cook, covered, until first side is well marked and sizzling, 3 to 4 minutes. Flip meat and continue to cook, covered, until thickest part of steak registers 130 degrees for medium-rare, about 4 more minutes. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes.
4. While steak is resting, grill tortillas, flipping occasionally, until lightly charred on both sides, about 1 minute; wrap in a kitchen towel to keep warm. Thinly slice steak against the grain and serve with tortillas, salsa, and lime wedges.
Source: Hannaford fresh Magazine, July - August 2020