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Ingredients
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For the taco meat (carne asada-style)
For the quick pickled onion and salsa
For assembly and finish
Method
For the taco meat (carne asada-style)
- 1
Prepare the marinade
In a medium bowl whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, chili powder, salt, black pepper and chopped cilantro until combined.
- 2
Marinate the steak
Place the steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, turning to coat. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours (for best flavor 2–4 hours). Do not marinate more than 8 hours to avoid overly soft texture.
- 3
Bring to room temperature
Remove the steak from the refrigerator 20–30 minutes before cooking to come closer to room temperature for even cooking.
- 4
Cook the steak
Heat a grill or heavy skillet (cast iron) over high heat until very hot. If using a skillet, add 1 tsp oil and swirl. Remove steak from marinade, letting excess drip off. Sear steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness. Adjust time for desired doneness.
- 5
Rest and slice
Transfer steak to a cutting board and let rest 5–10 minutes. Slice thinly against the grain into bite-size strips for tacos.
For the quick pickled onion and salsa
- 6
Quick-pickle the onion
Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar and 1/2 tsp salt and bring just to a simmer to dissolve sugar and salt. Pour the hot brine over the onions, pressing to submerge. Let cool to room temperature (about 15 minutes) then refrigerate until ready to use. Can be used in 30 minutes but best after 1 hour.
- 7
Make the fresh salsa (pico de gallo style)
In a bowl combine diced tomatoes, chopped jalapeño, chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt. Taste and adjust seasoning. Let sit while you cook the steak so flavors meld.
For assembly and finish
- 8
Warm tortillas
Heat a dry cast-iron skillet or comal over medium-high heat. Warm each corn tortilla about 20–30 seconds per side until pliable and slightly charred. Alternatively, lightly brush tortillas with the 1 tsp vegetable oil and warm in a skillet. Keep tortillas wrapped in a clean kitchen towel to stay warm and soft.
- 9
- 10
Serve
Serve street tacos immediately with lime wedges on the side for squeezing. Offer extra salsa, pickled onions and cheese for guests to customize.