Ingredients
Scale
- 2 pounds flank steak
- Juice of 2 limes
- Juice of 1 orange
- ¼ cup olive oil
- 4 cloves garlic, minced
- ¼ cup finely chopped cilantro
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoons Kosher salt
- ¼ teaspoon ground black pepper
- 12 corn tortillas (or 24 tortillas if stacking 2 tortillas per taco)
- Pico de gallo (homemade or store-bought)
- Guacamole (homemade or store-bought)
- Lime wedges (for serving)
Instructions
- Prepare the marinade by whisking lime juice, orange juice, olive oil, garlic, cilantro, cumin, chili powder, salt, and pepper in a mixing bowl.
- Marinate the flank steak in the mixture for at least 2 hours or overnight in the refrigerator.
- Preheat a cast iron skillet or grill over medium-high heat; grill the steak for about 5-7 minutes per side until desired doneness.
- Allow the cooked steak to rest for 10 minutes before slicing against the grain.
- Warm corn tortillas in a dry skillet; assemble by placing sliced steak on each tortilla and topping with pico de gallo and guacamole.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 90mg