Soft corn tortillas topped with seasoned grilled flank or skirt steak, crumbled queso fresco, cilantro, lime, onion, and tomato. These are just like authentic Mexican street tacos with carne asada!
Prep Time10 minutes
Cook Time12 minutes
Marinating Time1 hour
Total Time1 hour?22 minutes
Ingredients
2 lbs flank steaks or skirt steaks, trimmed of excess fat
8 (taco sized) flour tortillas, cooked according to package
8 oz. crumbled queso fresco (or shredded monterey jack cheese)
2 limes, cut into wedges
Marinade:
6 garlic cloves, minced
2 jalapenos, minced
1/2 bunch fresh cilantro, finely chopped
1 tsp kosher salt
fresh ground black pepper
3 small limes, juiced
3 oranges, juiced
2 tbsp white vinegar
1/2 cup extra virgin olive oil
Instructions
Combine marinade in a large ziptop baggie (note: if you have a good blender or food processor feel free to use it to combine ingredients instead of chopping). Add steak to baggie and refrigerate at least 1 hour, but no more than 8 hours.
Prepare grill with a medium-high heat. Remove steak from marinade and season both sides with a little additional salt and pepper. Grill over direct heat for 10-15 minutes for a medium consistency. Remove from heat and allow to rest for about 5 minutes.
Cut against the grain in to strips or into bite sized pieces. Serve as tacos, burritos, or fajitas with queso fresco, limes, refried beans and pico de gallo.
