Directions
- 1In a bowl, mix olive oil, lime juice, garlic, cumin, chili powder, paprika, oregano, salt, and pepper.
- 2Toss meat to coat.
- 3Let sit 10–15 minutes (or up to overnight).
- 4Heat a skillet or grill pan over high heat.
- 5Cook meat 3–4 minutes per side until charred and juicy.
- 6Let meat rest 5 minutes, then slice thin against the grain.
- 7Heat corn tortillas directly in a dry skillet until soft and lightly charred.
- 8Add sliced meat, onion, cilantro, and a squeeze of lime.
- 9Serve immediately.
Ingredients
- 1.5 lb flank steak or skirt steak
- 2 tbsp olive oil
- 1 Juice lime juice
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp oregano
- to taste Salt
- to taste black pepper
- Small corn tortillas
- 0.5 cup white onion, finely diced
- 0.5 cup fresh cilantro, chopped
- Lime wedges
- Optional salsa roja or verde
Equipment
bowlskillet or grill pan
Tips
- For a chicken version, use boneless chicken thighs.
- For extra juicy tacos, chop the meat instead of slicing.
- Don't overload toppings for street-style tacos.
- Double the meat when serving a crowd.
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