About this recipe

Authentic Mexican street tacos made with tender, juicy carne asada-style skirt steak seasoned with citrus, garlic, and warm spices. Served on warm corn tortillas with fresh cilantro, white onion, and a squeeze of lime — simple, bold, and absolutely satisfying. This is the real deal: no cheese, no sour cream, just clean, vibrant flavors the way street vendors have been making them for generations.

Instructions

1. 1

   In a small mixing bowl, whisk together the lime juice, orange juice, vegetable oil, garlic, cumin, chili powder, smoked paprika, kosher salt, and black pepper until combined.

2. 2

   Place the skirt steak in a Ziploc bag or shallow dish. Pour the marinade over the steak, seal, and turn to coat evenly. Refrigerate for at least 1 hour, or up to 8 hours.

3. 3

   Place the tomatillos, jalapeno halves (skin side up), white onion, and garlic on a dry cast iron skillet or baking sheet. Cook over ^[high heat] or broil for 5–7 minutes until the tomatillos are charred and softened, turning occasionally.

4. 4

   Transfer the charred vegetables to a blender. Add the cilantro, lime juice, and kosher salt. Pulse until you reach a slightly chunky salsa consistency — don't over-blend. Taste and adjust kosher salt. Set aside to cool.

5. 5

   Remove the steak from the marinade and pat it dry with paper towels.

6. 6

   Heat a cast iron skillet or grill over ^[high heat] until very hot and just beginning to smoke. Add a thin film of vegetable oil if using a skillet. Cook the steak for 3–4 minutes per side for %[medium], or until nicely charred on the outside.

7. 7

   Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice thinly against the grain — this is critical for tenderness. After slicing, give the meat a rough chop into small, taco-sized pieces.

8. 8

   Warm the corn tortillas directly over a gas flame or in a dry skillet over ^[medium-high heat], about 30 seconds per side, until lightly charred and pliable. Stack and wrap in aluminum foil or a clean kitchen towel to keep warm.

9. 9

   Double up two tortillas per taco (this is the street taco way — it prevents tearing and adds structure). Spoon a generous portion of steak into each taco. Top with finely diced white onion, fresh cilantro, and a spoonful of salsa verde. Finish with a squeeze of lime. Add avocado or radishes if desired. Serve immediately.