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In a bowl, whisk together 60ml fresh lime juice, 60ml fresh orange juice, 2 tablespoons soy sauce, 2 tablespoons olive oil, 3 crushed garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chilli powder, ½ teaspoon salt and ¼ teaspoon black pepper to make the marinade.
Place 675g flank steak in a shallow dish or large resealable bag. Pour over the marinade, turn to coat, then chill in the fridge for at least 30 minutes or up to 4 hours.
Preheat the oven to 220°C (200°C fan)/Gas Mark 7.
Spread 450g frozen crinkle-cut fries in a single layer on a baking tray. Bake for 20–25 minutes until golden and crisp.
Meanwhile, make the guacamole: halve and stone 2 ripe avocados, scoop the flesh into a bowl and mash to your liking. Stir in the juice of ½ a lime, 50g finely diced red onion, 15g chopped fresh coriander and ½ teaspoon salt. Taste and adjust the seasoning.
Heat a large non-stick frying pan or griddle pan over a medium-high heat.
Remove the steak from the fridge, allow any excess marinade to drip off, then cook for 4–6 minutes each side for medium-rare. A meat thermometer should read about 63°C.
Transfer the steak to a board, cover loosely with foil and rest for 5–10 minutes.
Slice the steak thinly against the grain.
Warm the tortillas: heat each one in a dry frying pan for 15–20 seconds each side or microwave for 10–15 seconds until pliable.
To assemble, lay a tortilla flat, top with sliced steak, a portion of hot fries and 100g grated Monterey Jack cheese (or mild Cheddar). Spoon over some guacamole and about 120ml soured cream.
Fold in the sides of the tortilla, then roll up from the base. Slice in half if you like and serve immediately.