Ingredients
Scale
- 1 lb skirt steak (or flank steak)
- 1/4 cup orange juice
- 1/4 cup lime juice
- 3 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- 8 corn tortillas
- Chopped white onion, for topping
- Fresh cilantro, for topping
- Lime wedges, for serving
- Spicy salsa, for serving
Instructions
- Place the skirt steak in a dish and coat with orange juice, lime juice, garlic, cilantro, cumin, chili powder, and olive oil.
- Marinate the steak for at least 2 hours or ideally overnight in the refrigerator.
- Preheat the grill until hot.
- Grill the steak for a few minutes on each side until crispy edges form.
- Let the steak rest for 5 minutes, then chop into small pieces.
- Warm the corn tortillas on the grill for a short time until they are slightly puffed.
- Assemble the tacos by loading them with the chopped steak and topping with onions, cilantro, lime, and salsa.
- Serve and enjoy immediately.
Notes
For added flavor, batch-marinate and freeze your steak for quick meals later. Using corn tortillas is recommended for the best street taco experience.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg