In a large bowl, combine the all-purpose seasoning, street taco seasoning, onion powder, garlic powder, black pepper, lime juice, and cooking oil. Add the steak slices and toss well to coat evenly. Let it marinate while preheating the griddle.
Heat the Blackstone griddle over medium-high heat. Once hot, lay the marinated steak on the surface and cook for 4–5 minutes per side until browned and fully cooked. Remove from the griddle, rest briefly, and chop into bite-sized pieces.
Add a little oil to the griddle and place the corn tortillas on it. Heat each tortilla for about 30 seconds on one side, then flip. Sprinkle cheese onto the heated side and let it melt. Flip once more so the cheese side touches the griddle and gets crispy, cooking for another 30 seconds to 1 minute.
To assemble the tacos, place a portion of chopped steak on each cheesy tortilla. Top with cabbage, onion, cilantro, and avocado slices. Add a spoonful of red salsa and garnish with a lime wedge.
Serve immediately while the tortillas are still hot and crispy. Squeeze fresh lime juice over the tacos for an extra burst of flavor.
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