“Carne Asada Street Tacos”

Allergens

Soy, Gluten (from corn tortillas)

Ingredients

• 1 pound skirt steak
• 1/4 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup thinly sliced red onion
• 2 cups shredded iceberg lettuce
• 1 avocado, sliced
• 1 cup crumbled queso fresco
• Salsa verde and hot sauce, to taste

Instructions

1. In a large bowl, combine orange juice, soy sauce, lime juice, olive oil, cumin, smoked paprika, oregano, garlic, salt, and pepper. Mix well.
2. Add the skirt steak to the marinade, ensuring it's evenly coated. Cover and refrigerate for at least 2 hours or up to overnight.
3. Preheat a grill or grill pan to high heat. Remove the steak from the marinade, shaking off excess liquid. Grill the steak for 3 4 minutes per side until cooked to desired doneness. Allow it to rest for a few minutes before slicing.
4. Warm the corn tortillas on the grill for about 15 seconds on each side until they are soft and pliable.
5. Assemble tacos by layering sliced steak, red onion, lettuce, avocado, queso fresco, salsa verde, and hot sauce as desired. Serve immediately.

Chef’s Insight

To achieve perfect grill marks, press down gently on the steak while cooking for a few seconds before releasing pressure. This helps create those enticing cross-hatch marks.

Notes

Feel free to customize the tacos with your favorite toppings, such as pickled onions or jalapeños for an extra kick.