Ingredients
- For the Steak Tacos:
- 8 corn tortillas
- 1 pound skirt steak, cut into 1/4-inch chunks
- 1/4 cup orange juice
- 2 garlic cloves, grated
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon Mexican oregano
- 1 tablespoon avocado oil
- For the Toppings:
- 1/4 cup minced onion
- 1/2 cup chopped cilantro
- Salsa (your choice)
- Lime wedges
Instructions
- In a medium bowl, combine skirt steak, orange juice, garlic, chili powder, cumin, salt, and oregano. Toss to coat. Cover and marinate in the fridge for at least 1 hour or up to 24 hours.
- Heat a cast iron skillet over medium-high heat. Warm tortillas for about 30 seconds per side until pliable and slightly browned. Keep warm in a towel.
- Add avocado oil to the skillet. When hot, add marinated steak and juices. Sear for 4–5 minutes, stirring often, until steak is browned and marinade reduced.
- To assemble tacos, fill tortillas with steak. Top with minced onion, chopped cilantro, and a squeeze of lime juice. Serve with your favorite salsa.
Notes
- Flank steak can be used instead of skirt steak if needed.
- Double the marinade for more intense flavor or extra meat.
- For extra char, finish steak under a broiler for 1–2 minutes.
- Pairs well with Mexican rice or grilled corn.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2 tacos
- Calories: 375
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
