If you can, let your steak sit at room temp for at least 10 minutes before cooking. While they are coming to room temperature, sprinkle both sides of the steak with salt.

In a medium/large skillet add your olive oil or butter and heat over medium/high heat. Place your steak in the heated pan. Add liquid smoke and Worcestershire sauce. Depending on your steaks thickness and how you like your steak cooked (rare, medium rare, well done) will vary how long your cook your steaks. I like to cook for 3-5 minutes. Flip and repeat until they are cooked to my liking!

Once done cooking, let the steak rest for 10 minutes.

Peel and chop mango, making sure not to chop up the pit.

Remove stems and seeds from habanero and jalapeno.

Put all ingredients in a food processor or blender.* Process until the salsa is chopped to the size you want! The more process time the more liquid the salsa will be. If you want chunky salsa, blend for only 10 seconds or so!

If frying up the tortillas, which I recommended, heat oil over medium high heat in a large fry pan. You will want to start with about ~¼ cup oil for your fisrt batch and then add more oil throughout the frying process.

After a minute or two dip a small part of a corn tortilla in the oil to test if the oil is hot enough. It will be hot enough if it starts bubbling and frying the tortilla right away!

Place your tortilla in the hot oil and after about 30 seconds flip it. Then after another 30-45 seconds fold your corn tortilla in half forming a taco shell.

Fry each side of the shell until it is browned to your desired level of doneness.

Chop your steak into small cubes.

Add a hearty amount of steak and salsa to a taco shell.

Garnish with extra chopped cilantro and onions if desired.

Add a little lime juice and Enjoy!