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

1. Combine marinade ingredients in small bowl and mix well.

2. Put steak and marinade in zip lock bag and let steak marinate for a few hours.

3. Remove steak from marinade. Grill steak to desired doneness (preferably medium rare).

4. Remove from grill and let steak rest a bit, then slice against grain into thin strips.

5. Fill warmed corn tortillas (use two per taco) with some steak, top with additional cilantro, onions and squeeze of lime.

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