Red Meat Allergy Friendly Beef Tacos de Carne Asada
Total time1 hr 30 min
Prep time20 min
Cook time10 min
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak, trimmed of excess fatSee all
Simple Truth Boneless & Skinless Chicken Thighs
Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh
Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb
Nature's Promise Boneless Skinless Chicken Thigh Family PackChef's tipUse the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak. - 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh orange juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
For serving
- 8 small corn tortillas
- ½ cup white onion, finely diced
- ½ cup fresh cilantro leaves, roughly chopped
- 2 limes, cut into wedges
- salsa verde or tomatillo salsa, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, orange juice, olive oil, garlic, cumin, chili powder, oregano, salt, and pepper until combined.
- 2
Place the skirt steak in a shallow dish or zip-top bag and pour the marinade over it, turning to coat on all sides. Reserve no portion of the marinade — it will be discarded after marinating. Cover and refrigerate for at least 1 hour and up to 4 hours.
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