In the spirit of Cinco de Mayo, a few items for your cultural education: Today is, in fact, not Mexican Independence day (it’s a celebration of the Mexican victory in the Battle of Puebla), Cinco de Mayo is not widely celebrated in Mexico (not nearly as much as in the U.S., anyway), and all tacos are not created equal. To celebrate you Cinco de Mayo, here is ~ The Best Cinco de Mayo Steak Tacos Recipe (from Mexico)

Ingredients
3 1/2 pounds skirt steak, cut against the grain into strips (a little smaller than your little finger)
20 flour tortillas (4 inch)
1/2 cup canola oil
1 large head Napa cabbage (also called Chinese), cleaned, cut into thin strips, and tossed with the juice of 2 limes
For spice mix:
2 tsp chipotle chile powder
2 tbsp garlic powder
2 tbsp paprika
2 tbsp cumin
3 tsp kosher or coarse salt
For salsa:
1 jalapeño pepper
1 red onion, sliced 1/4-inch thick
4 plum tomatoes
2 oz canola oil
1 tsp kosher or coarse salt
1/2 bunch cilantro, roughly chopped
3 fresh limes, juiced
For guacamole:
6 ripe Haas avocados, halved, pits removed, flesh scooped out and placed in large bowl with the juice of 4 limes
4 plum tomatoes, small diced (about 2 cups)
1 red onion, minced, about 1 cup
1 bunch cilantro, roughly chopped
2 tsp kosher or coarse salt
For lime crema:
2 cups sour cream
2 fresh limes
Tip: The salsa, crema, and guacamole can be prepared up to 2 hours ahead of time, wrapped tightly, and refrigerated. When wrapping the guacamole, place a layer of plastic film directly on the surface (and/or keep avocado pits in the bowl) to avoid discoloration from oxidation.


Instructions
To make tacos: Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large sauté pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
To make salsa: Rub jalapeño, onion, and tomatoes lightly with oil and roast in large sauté pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeño.)
To make guacamole: Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
Tip: To halve an avocado, insert the tip of a knife along the side until you hit the pit. Cut around the avocado lengthwise, slicing all the way around. Then twist the two halves in opposite directions and the avocado will open perfectly. Scoop out the pit and the flesh with a spoon.
To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes.
To serve: Spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole, and a bag of your favorite tortilla chips.
Recipe from Kerry Simon~chef and owner of Simon Kitchen & Bar in Las Vegas and Simon LA in Los Angeles.