Ingredients:

  • 1 lb flank steak or skirt steak
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup orange juice (about 1 orange)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 jalapeño, finely chopped (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped fresh cilantro
  • 8 small corn tortillas
  • 1 cup diced onions
  • 1 cup chopped fresh cilantro (for garnish)
  • 1 cup diced tomatoes or pico de gallo
  • 1 avocado, sliced (optional)
  • Lime wedges for serving

Instructions:

  1. In a medium bowl, whisk together lime juice, orange juice, olive oil, minced garlic, jalapeño, cumin, black pepper, salt, smoked paprika, and chopped cilantro until well combined.
  2. Place the flank or skirt steak in a large resealable plastic bag or shallow dish and pour the marinade over the steak, ensuring it is evenly coated.
  3. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (up to 4 hours for best flavor).
  4. Preheat a grill or a cast-iron skillet over medium-high heat. If using a skillet, add a tablespoon of oil to prevent sticking.
  5. Remove the steak from the marinade and let excess marinade drip off. Grill or sear the steak for about 4-5 minutes per side for medium-rare.
  6. Once cooked, remove from heat and let the steak rest for 5 minutes before slicing.
  7. Using a sharp knife, slice the steak against the grain into thin strips for tenderness.
  8. In a dry skillet or on the grill, warm the corn tortillas for about 30 seconds on each side until pliable and slightly charred.
  9. Place a few slices of carne asada in each tortilla. Top with diced onions, chopped cilantro, and diced tomatoes or pico de gallo. Add avocado slices if desired.
  10. Serve the tacos with lime wedges on the side for an extra burst of flavor.