Master authentic Mexican Street Tacos Carne Asada featuring citrus-marinated seared steak diced over warm corn tortillas, topped with fresh cilantro, diced onions, guacamole, and lime.
Whisk orange juice, lime juice, minced garlic, chopped cilantro, ground cumin, olive oil, salt, and black pepper. Marinate flank steak refrigerated for 1-2 hours.
Heat a heavy cast iron skillet over high heat. Sear steak for 3-4 minutes per side until charred on edges and juicy medium-rare inside. Rest steak on cutting board for 5 minutes, then dice finely.
Warm corn tortillas on a dry skillet for 30 seconds per side until pliable and aromatic.
Double up corn tortillas. Pile high with juicy diced grilled steak, sprinkle finely diced white onion, chopped cilantro, a dollop of guacamole, green salsa, and squeeze fresh lime juice.
Q: Why double up corn tortillas on Mexican street tacos?
A: Doubling tortillas prevents hot meat juices from tearing the delicate corn tortilla while eating.
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