In a bowl mix all the ingredients for the marinade with a whisk. Reserve.
One hour before grilling the meat, marinate the meat in the soy mixture.
Just before serving, toss the mixed greens with the vinaigrette, season with salt; warm up the corn tortillas.
Grill the meat over a hot grill to the desired doneness (I like it medium rare). Slice the meat against the grain into thin slices.
On top of each tortilla arrange some salad, a piece of pineapple, and a slice of avocado, divide the meat into the tortillas, add salsa on top, and serve immediately.
Credit Chef Iliana de la Vega
