High Fructose Corn Syrup Free Carne Asada Lettuce Wrap Tacos
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak or flank steak
- ¼ cup fresh orange juice (from about 1 orange)
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
For the fresh salsa
- 1 cup mango, finely diced (from about 1 medium mango)
- 1 cup english cucumber, finely diced
- ¼ cup red onion, finely diced
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large zip-top bag or shallow dish, whisk together the orange juice, 3 tbsp lime juice, olive oil, garlic, 1/4 cup cilantro, dried oregano, turmeric, ginger, and 1 tsp salt until combined. Add the skirt steak, seal or cover, and turn to coat. Refrigerate for at least 1 hour and up to 8 hours.
- 2
While the steak marinates, combine the mango, cucumber, red onion, 3 tbsp cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a small bowl. Stir to combine and refrigerate until ready to serve.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!