Ingredients:

  • 2 lbs skirt steak
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 12 (4-inch) corn tortillas
  • 1/2 cup white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, sliced or mashed

Instructions:

  1. Whisk together soy sauce, lime juice, orange juice, olive oil, garlic, cumin, paprika, salt, and pepper in a bowl.
  2. Place the skirt steak in a gallon-sized Ziploc bag, pour in the marinade, and massage to ensure the meat is evenly coated.
  3. Seal the bag and refrigerate for 4 to 12 hours to tenderize the meat.
  4. Preheat a cast iron grill pan or outdoor grill to high heat until almost smoking.
  5. Remove steak from marinade and sear for 3–5 minutes per side until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Transfer steak to a cutting board and let rest for 10 minutes to redistribute juices.
  7. Slice the steak thinly perpendicular to the muscle fibers (against the grain).
  8. Toast corn tortillas on the grill for 30 seconds per side until pliable.
  9. Assemble tacos by layering the sliced steak with diced onion, chopped cilantro, and avocado.