Recipe: Carne Asada Tacos

Sizzling Satisfaction: These tacos are all about the perfectly grilled skirt steak. Marinated in a blend of citrus, spices, and chiles, the meat delivers a satisfying char and juicy tenderness.

• Secret Sauce: The key to my style of carne asada tacos lies in the marinade. Achiote paste adds a smoky depth, while orange juice and spices like cumin and oregano bring brightness and warmth. Don't forget the fresh toppings—diced white onion, cilantro, and a squeeze of lime are essential.

• Recipe Remix: If skirt steak isn't readily available, flank steak or even hanger steak can be delicious substitutes. For a vegetarian option, marinate and grill portobello mushrooms and slice them thin for tacos.

Ingredients:

• For the marinade:

  • 1/4 cup fresh orange juice

  • 2 tablespoons olive oil

  • 2 tablespoons soy sauce

  • 2 tablespoons lime juice

  • 2 tablespoons chopped cilantro

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon cayenne pepper (optional)

  • Salt and pepper to taste

• For the tacos:

  • 1 pound skirt steak

  • 8-10 corn tortillas

  • White onion, diced

  • Cilantro, chopped

  • Lime wedges

Instructions:

1. In a large bowl, whisk together all the marinade ingredients.

2. Place the skirt steak in the marinade and refrigerate for at least 2 hours, or overnight for maximum flavor.

3. Grill the steak over medium-high heat to your desired doneness.

4. Slice the steak against the grain into thin strips.

5. Warm the tortillas in a dry skillet or microwave.

6. Assemble the tacos by placing the steak strips in each tortilla, and top with diced onion, cilantro, and a squeeze of lime juice.