Carne Asada Street Tacos
Juicy grilled skirt steak with a citrus-garlic marinade, served on warm double corn tortillas with white onion, cilantro, and salsa verde.
🛒 Ingredients
- 700g skirt steak
- 4 limes, juiced
- 1 orange, juiced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 2 tbsp olive oil
- 16 small corn tortillas (doubled)
- 1 white onion, finely diced
- 1 bunch cilantro, chopped
- salsa verde to serve
- lime wedges to serve
👨🍳 Method
- 1
Combine lime juice, orange juice, garlic, cumin, oregano, and olive oil for the marinade.
- 2
Pierce steak all over and marinate 2-4 hours.
- 3
Grill over maximum heat, 3-4 minutes per side for medium-rare.
- 4
Rest steak 5 minutes, then slice thinly against the grain.
- 5
Warm tortillas directly over a gas flame or dry skillet.
- 6
Double up the tortillas, pile with steak, onion, and cilantro.
- 7
Serve with salsa verde and lime wedges.
💡 Chef's Tips
- →Always cut skirt steak against the grain — it's the difference between tender and chewy.
- →The orange juice in the marinade caramelizes beautifully on the grill.
- →Double tortillas prevent them from tearing under the juicy filling.
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