Chop the garlic, jalapeno, and cilantro. Mix in a large bowl and add salt and pepper and mix. Add the lime juice, orange juice, vinegar, and oil. Mix well to combine and pour over steaks in a baking dish. Marinate for at least an hour but no longer than 8.

Heat outdoor grill and brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and grill the steak for 7 to 10 minutes per side, turning once, until medium-rare / medium. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, spoon a little bit of sour cream along the bottom of tortilla, lay about 4 ounces of sliced beef, top beef with a spoonful of the pico de gallo salsa, add shredded cheese, and guacamole. Top with tapatio if desired.