Authentic Baja-Mexican Street Tacos (Carne Asada)

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 155 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 small bunch fresh cilantro, chopped, or to taste
• 3 cups fresh orange juice, or more as needed
• 3 pounds trimmed skirt steaks
• 16 (6 inch) white corn tortillas, or as needed
• 1 white onion, chopped, or to taste

Recipe Instructions

Step 1

Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.

Step 2

Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.

Step 3

Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.

Step 4

Add steak to each tortilla and top with white onion and cilantro.