Ingredients:

  • 1.5 lb flank steak or skirt steak
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 small corn tortillas
  • 1/2 cup white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 cup radishes, thinly sliced
  • 1 ripe avocado, sliced
  • 2 lime, cut into wedges

Instructions:

  1. Combine the lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper in a bowl.
  2. Place the steak in a sealable bag, pour the marinade over it, massage the meat to ensure full coverage, and refrigerate for 2 to 4 hours.
  3. Remove the steak from the fridge 30 minutes before cooking to reach room temperature, then pat the meat dry with paper towels.
  4. Heat a grill or cast iron skillet to high heat. Sear the steak for 3–5 minutes per side until a deep mahogany crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.
  5. Transfer the steak to a cutting board and allow it to rest before chopping into small cubes.
  6. Flash-fry corn tortillas on a dry skillet or open flame until flexible and slightly charred.
  7. Assemble tacos by filling tortillas with chopped steak and topping with diced onion, fresh cilantro, sliced radishes, and avocado. Serve with lime wedges.