Step 1: Add the wine, oil, orange juice, lime juice, garlic, jalapeño, cinnamon, and cilantro leaves to a small mixing bowl. Gently whisk until everything is nicely combined. Set aside.
Step 2: Trim any excess fat off the steak and then place it in a heavy-duty Ziploc bag. Pour the marinade into the bag, and use your hands to move the steak around until it's well coated.
Step 3: Remove any air from the bag as you seal it, and then put it in a second Ziploc bag and seal that. Place the marinating steak in the refrigerator for at least 8 hours, and ideally 12.
Step 4: Preheat an outdoor or stove-top grill with high heat.
Step 5: Remove the steak from the bag, letting any excess marinade drip off. Place it on a clean, dry surface, sprinkle both sides with salt and pepper, and drizzle lightly with olive oil.
Step 6: Grill the steak for about 6 minutes per side, turning once, until medium-rare. (I love it cooked this way, but of course you should cook it just how you like it.) Remove the steak and place it on a plate to rest for at least 10 minutes to let the juices settle.
Step 7: Thinly slice the steak across the grain on a diagonal, or use your hands to shred it into strips. (For the latter, you'll have to let it cool a while, so it's not too hot to touch.) Add all of the prepared steak to a serving bowl and set aside.
Step 8: To make the taco shells, coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Add as many of the tortillas as you can easily fit. Sauté each side for a minute or so, until they are crisp. Use kitchen tongs or a fork to fold each one in half. Repeat until all of the tortillas are cooked. As you remove them from the pan, place them on a paper towel lined plate to soak up any excess oil. Then add them to a serving platter.
Step 9: Add all of the remaining ingredients to small bowls with serving utensils. Place them, along with the steak, on the table and set up a do-it-yourself taco bar. The whole family will love this!
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