Tacos de Alambre

Take a medium bowl and add the steak to it. Then, season the steak with salt, garlic powder, onion powder, smoked paprika, cumin, and black pepper. Toss the steak in the seasonings until it's evenly coated. Once coated, set the seasoned steak aside.

Place a large non - stick or cast - iron skillet on the stove and heat it over medium heat. Add the bacon to the hot skillet. Cook the bacon until the fat renders and the bacon turns crispy, which should take about 5 - 10 minutes. Once the bacon is crispy, transfer it to a plate lined with paper towels and set it aside.

Without cleaning the skillet, use the rendered fat left in it. Add the chorizo to the skillet. Cook the chorizo for 5 minutes, and as it cooks, break it up into small pieces using a spatula or fork.

Add the bell pepper and onions to the skillet with the cooked chorizo. Cook them for 5 minutes until they start to soften and become more tender.

Add the seasoned steak to the pan with the vegetables. Cook the steak for 5 minutes, stirring it occasionally with a spatula. Cook the steak until it reaches your desired level of doneness. Once done, remove the pan from the heat.

Stir the crispy bacon into the steak and vegetable mixture in the pan. Then, sprinkle shredded cheese on top of the mixture. Cover the pan for 5 minutes to let the cheese melt over the hot ingredients.

You can serve the tacos directly from the pan. If you'd like, garnish the tacos with lime juice, cilantro, and avocado slices.