1/3 cup Asian fish sauce
1/4 cup vegetable oil
3 tablespoons light brown sugar
1 clove garlic
1 shallot, quartered
Kosher salt and freshly ground black pepper
1 pound skirt steak, trimmed
1 cup granulated sugar
1 cup distilled white vinegar
1 cup shredded carrot
1 cup julienned jicama
Six 4 1/2-inch yellow or white corn tortillas
1/3 cup mayonnaise
1 cup julienned English cucumber
1 Fresno chile, thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup crumbled cotija cheese
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