Ingredients
Scale
- 1.5 lbs flank steak or skirt steak
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup orange juice (about 1 orange)
- 1/4 cup soy sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 12 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1 small red onion, finely chopped
- 1–2 limes, cut into wedges
- 1 cup salsa or pico de gallo
- 1 avocado, sliced (optional)
- 1/2 cup sour cream (optional)
Instructions
- Prepare the Marinade:
- In a bowl, combine the lime juice, orange juice, soy sauce, olive oil, garlic, cumin, oregano, chili powder, paprika, black pepper, and salt. Whisk until well mixed.
- Marinate the Beef:
- Place the flank steak or skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
- Preheat the Grill:
- Preheat your grill to high heat. If using a stovetop grill pan, heat it over medium-high heat.
- Grill the Beef:
- Remove the steak from the marinade and discard the marinade. Grill the beef for about 4-6 minutes per side, or until it reaches your desired level of doneness (medium-rare to medium is recommended). Let the steak rest for 5 minutes before slicing.
- Slice the Beef:
- Slice the beef thinly against the grain to ensure tenderness.
- Warm the Tortillas:
- Warm the corn tortillas on the grill or in a dry skillet over medium heat until they are pliable and slightly charred.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: 12 tacos
- Calories: 150 kcal
- Fat: 7g
- Carbohydrates: 15g
- Protein: 10g