# What You Need:
→ Carne Asada
01 - 2 lb flank or skirt steak
02 - 1/4 cup fresh lime juice
03 - 1/4 cup fresh orange juice
04 - 1/4 cup extra-virgin olive oil
05 - 1/4 cup fresh cilantro, finely chopped
06 - 4 cloves garlic, minced
07 - 2 tbsp soy sauce (substitute tamari or coconut aminos for gluten-free/soy-free)
08 - 2 tsp ground cumin
09 - 1 tsp chili powder
10 - 1 tsp smoked paprika
11 - 1 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
→ Taco Bar Essentials
13 - 24 small corn tortillas
14 - 2 cups shredded romaine lettuce
15 - 1 cup diced red onion
16 - 1 cup diced tomatoes
17 - 1 cup crumbled queso fresco or cotija
18 - 1 cup fresh salsa or pico de gallo
19 - 1 cup guacamole
20 - 1/2 cup Mexican crema or sour cream
21 - 1 cup fresh cilantro leaves
22 - 2 limes, cut into wedges
23 - 2 jalapeños, thinly sliced (optional)
24 - Hot sauce, to taste
# How To Make:
01 - Whisk together lime juice, orange juice, olive oil, chopped cilantro, minced garlic, soy sauce, cumin, chili powder, smoked paprika, salt and pepper in a mixing bowl until fully emulsified.
02 - Place the steak in a resealable bag or shallow dish, pour the marinade over the meat, press out excess air, seal and refrigerate for at least 30 minutes and up to 4 hours for deeper flavor.
03 - Heat a grill or heavy grill pan to medium-high until hot and lightly smoking; oil the grates or brush the pan with a little oil to prevent sticking.
04 - Remove the steak from the marinade, pat dry with paper towels, then grill 4–6 minutes per side until well charred and cooked to desired doneness.
05 - Transfer the steak to a cutting board, let rest for 5 minutes to redistribute juices, then slice thinly against the grain and chop into bite-size pieces for easy filling.
06 - Warm tortillas on the grill or in a skillet 20–30 seconds per side until pliable with light char marks; keep wrapped in a towel to retain heat.
07 - Organize carne asada, tortillas and all toppings—lettuce, onion, tomatoes, cheeses, salsa, guacamole, crema, cilantro, lime wedges and jalapeños—into bowls and platters for an assembly station.
08 - Build each taco starting with warm tortilla and a portion of carne asada, then layer desired toppings and finish with a squeeze of lime and hot sauce to taste.
