1-Diving into making Carne Asada Tacos starts with prepping that flavorful marinade. Combine the juice of 1 orange, juice of 1 lime, 4 minced garlic cloves, 1 seeded and minced jalapeno, 1/2 cup chopped cilantro, 1/3 cup olive oil, 2 tablespoons white wine vinegar, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon smoked paprika in a medium bowl. This mixture tenderizes the steak and adds a burst of authentic taste.

2-Next, place 2 pounds of flank or skirt steak, with excess fat trimmed, into a resealable bag or dish. Pour the marinade over it and refrigerate for 2 to 4 hours remember, not longer than 8 hours to keep the texture just right. This step lets the flavors soak in without making the meat mushy.

3-When you’re ready, preheat your grill to medium-high heat, around 400-450°F. Remove the steak from the marinade, discard the excess liquid, pat it dry, drizzle with a bit of olive oil, and season with coarse salt and black pepper. This prep ensures a great sear and enhances the taste.

4-Grill the steak with the lid closed: about 4 minutes per side for skirt steak or 6 to 8 minutes per side for flank steak. Let it rest for 5 minutes afterward to lock in juices, then slice into bite-sized pieces. While that’s happening, warm 16 corn or flour tortillas on the grill for about 30 seconds per side to make them soft and ready.

5-To assemble, layer the sliced steak onto the tortillas and top with 1/2 medium onion finely diced, 1/2 cup chopped cilantro, 1 cup crumbled cotija cheese, and fresh lime wedges. Add optional items like guacamole, pico de gallo, or salsa for extra flair. The total prep time is about 10 minutes, grilling takes around 20 minutes, and marinating is 2 to 4 hours max.