Skirt Steak Fajitas with Avocado Salsa

INGREDIENTS

• 4 small navel or other seedless oranges,
• peeled, halved and each half quartered
• 1/2 can (7-oz. can) chipotle chilies in adobo
• sauce
• 1 white onion, halved and each half quartered
• 3 large garlic cloves
• Leaves from 4 fresh rosemary sprigs
• Leaves from 3 fresh marjoram sprigs
• 1 bunch fresh cilantro, cut crosswise into thirds
• 1 tsp. kosher salt
• Freshly ground pepper, to taste
• 2 lb. skirt steak, trimmed of surface fat and
• silver skin and cut in half horizontally
• 3 ripe Haas avocados, pitted
• 1 red onion, diced
• 2 garlic cloves, minced
• 1/4 cup coarsely chopped fresh cilantro
• 2 to 3 Tbs. fresh lime juice, or to taste
• Kosher salt, to taste
• 2 limes, quartered
• Kosher salt and freshly ground pepper, to taste
• 12 flour tortillas, warmed