Ingredients:
For the Tacos:
– 1 lb flank steak or skirt steak
– 1/4 cup lime juice (about 2-3 limes)
– 1/4 cup orange juice (about 1 orange)
– 2 tablespoons soy sauce
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chopped fresh cilantro
– Corn tortillas
For the Toppings:
– 1 small white onion, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 1 lime, cut into wedges
– Salsa of your choice
– Optional: diced avocado, sliced radishes, or crumbled queso fresco
Instructions:
1. Prepare the Marinade:
– In a medium bowl, whisk together the lime juice, orange juice, soy sauce, olive oil, minced garlic, ground cumin, chili powder, salt, black pepper, and chopped cilantro.
2. Marinate the Steak:
– Place the steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Cook the Steak:
– Preheat a grill or a large skillet over medium-high heat. Remove the steak from the marinade and let any excess drip off.
– Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. If using a skillet, cook for the same amount of time, adjusting as needed.
– Remove the steak from the heat and let it rest for 5 minutes before slicing.
4. Warm the Tortillas:
– While the steak is resting, warm the corn tortillas on the grill or in a dry skillet over medium heat for about 30 seconds per side, until they are pliable and slightly charred.
5. Assemble the Tacos:
– Slice the steak against the grain into thin strips.
– Place a few strips of steak onto each warm tortilla.
– Top with chopped white onion and fresh cilantro.
– Add any optional toppings like diced avocado, sliced radishes, or crumbled queso fresco.
6. Serve:
– Serve the tacos with lime wedges and salsa on the side.
