1 lb flank or skirt steak
12 corn tortillas
2 c queso fresco
Lime wedges, cilantro, and chopped red onions for garnish
Marinade
3-4 limes, juiced
1 orange, juiced
¼ c olive oil
5-6 cloves garlic, minced
½ jalapeño, finely chopped with seeds removed
1 tsp cumin
½ tsp chili powder
½ tsp oregano
½ tsp salt
Several grinds of fresh black pepper
¾ c chopped fresh cilantro
Combine marinade ingredients in small bowl and mix well. Put steak and marinade in ziploc bag and let steak marinate for a few hours.
Grill steak to desired doneness (preferably medium rare). Remove from grill and let steak rest a bit, then slice against grain into thin strips.
Fill warmed corn tortillas (use two per taco) with some steak, top with additional cilantro, onions and squeeze of lime.
Marinade
3-4 limes, juiced
1 orange, juiced
¼ c olive oil
5-6 cloves garlic, minced
½ jalapeño, finely chopped with seeds removed
1 tsp cumin
½ tsp chili powder
½ tsp oregano
½ tsp salt
Several grinds of fresh black pepper
¾ c chopped fresh cilantro
Combine marinade ingredients in small bowl and mix well. Put steak and marinade in ziploc bag and let steak marinate for a few hours.
Grill steak to desired doneness (preferably medium rare). Remove from grill and let steak rest a bit, then slice against grain into thin strips.
Fill warmed corn tortillas (use two per taco) with some steak, top with additional cilantro, onions and squeeze of lime.
