Carne Asada Tacos

Ingredients

• 1 1/2 – 2 lbs flank or skirt steak
• 1/3 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 3 Tbsp apple cider vinegar
• 1 tsp honey
• 1/2 cup chopped red onion
• 1/4 cup chopped cilantro
• 3 cloves garlic, minced
• 1 jalapeno, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp ground paprika
• Salt and freshly ground black pepper
• Corn tortillas
• Shredded Monterey Jack or crumbled Queso Fresco
• Pico de Gallo
• Sliced avocados
• Chopped cabbage or lettuce, optional
• Lime wedges, for juicing
• Hot sauce, optional

Directions

1. Whisk the marinade in a mixing bowl: start with the olive oil, then add the lime and orange juices, apple cider vinegar, honey, chopped red onion, cilantro, minced garlic, jalapeno, chili powder, cumin and paprika. Add salt and pepper until it tastes right. Set the steak in a baking dish, pour the marinade over the top, cover it with plastic wrap, and refrigerate for 2 – 5 hours, turning it once midway through.
2. Oil the grill grates lightly, then bring the grill to medium-high heat. Take the steak out of the refrigerator, lift it from the marinade so the extra liquid and clinging pieces can drip away, then season it with salt and pepper. Put it on the grill and cook for about 5 minutes per side, adjusting as needed for the thickness of the steak and how done you want it.
3. Move the steak to a plate or a clean baking dish, tent it with foil, and let it sit for 5 minutes. Slice it thinly, tuck it into warm tortillas, add the toppings you like, and serve right away.