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Baja-Style Carne Asada Street Tacos

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
95 min
SERVINGS
16 servings
Dinner U.S.
Baja-Style Carne Asada Street Tacos
Ingredients
  • 3 cups fresh orange juice, or more as needed
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 3 pounds trimmed skirt steaks
  • 16 (6 inch) white corn tortillas, or as needed
  • 1 white onion, chopped, or to taste
  • 1 small bunch fresh cilantro, chopped, or to taste
Instructions
1
Combine freshly squeezed orange juice, 2 tablespoons of fragrant cilantro leaves, lime juice, minced garlic, salt, pepper, ground cumin, and a pinch of heat from the cayenne pepper in a large freezer bag.
2
Submerge tender skirt steaks in this marinade mixture, ensuring they are fully coated. Seal the bag tightly and remove as much air as possible to prevent spoilage. Refrigerate for 1 to 8 hours, allowing the flavors to meld together.
3
Preheat your grill to a medium-high heat setting. Grill the steaks until they reach a hot and firm center, or to your desired level of doneness, taking approximately 6 to 8 minutes per side.
4
Transfer the cooked steaks to a flat work surface and slice them into thin, even strips against the grain.
5
Warm corn tortillas on the grill or in a microwave oven, taking care to keep them warm and pliable. Cover the tortillas with a folded sheet of aluminum foil, securing it beneath a thick towel to maintain their warmth.
6
Add slices of the grilled steak to each warmed tortilla, followed by a layer of thinly sliced white onion and a sprinkle of fresh cilantro leaves.