Categories: Made
Ingredients
- 1 lb flank or skirt steak*
- 12 corn tortillas
- For the Marinade
- 3 limes, juiced (if your limes aren't particularly juicy, add another one)
- 1 orange, juiced
- 1/4 C. oil (I used olive oil)
- 5-6 cloves garlic, minced
- 1/2 jalapeño, finely chopped (remove vien and seeds if you don't want it too spicy)
- 1 tsp. cumin
- 1/2 tsp. chile powder (I like chipotle chili powder)
- 1/2 tsp. oregano
- 1/2 tsp. salt
- several grinds of fresh black pepper
- 3/4 C. chopped fresh cilantro (about a large handful)
- Garnish - choose what you like
- chopped cilantro
- diced white onions (grilled onions would be yummy too!)
- lime wedges
- avocado slices
- pico de gallo
Directions
-
Combine marinade ingredients in small bowl and mix well.
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Put steak and marinade in zip lock bag and let steak marinate for a few hours.
-
Remove steak from marinade. Grill steak to desired doneness (preferably medium rare).
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Remove from grill and let steak rest a bit, then slice against grain into thin strips.
-
Fill warmed corn tortillas (use two per taco) with some steak, top with additional cilantro, onions and squeeze of lime.