# What You Need:
→ Carne Asada
01 - 2 lbs flank or skirt steak
02 - 1/4 cup fresh lime juice
03 - 1/4 cup orange juice
04 - 1/4 cup olive oil
05 - 1/4 cup fresh cilantro, chopped
06 - 4 cloves garlic, minced
07 - 2 tbsp soy sauce (use tamari for gluten-free)
08 - 2 tsp ground cumin
09 - 1 tsp chili powder
10 - 1 tsp smoked paprika
11 - 1 tsp 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 cheese
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, sliced (optional)
24 - Hot sauce, to taste
# Directions:
01 - In a bowl, whisk together lime juice, orange juice, olive oil, cilantro, garlic, soy sauce, cumin, chili powder, smoked paprika, salt, and pepper.
02 - Place the steak in a large resealable bag or shallow dish, pour marinade over steak, and marinate in the refrigerator for at least 30 minutes (up to 4 hours for best flavor).
03 - Preheat grill or grill pan to medium-high heat. Remove steak from marinade and pat dry with paper towels. Grill for 4–6 minutes per side, until nicely charred and desired doneness is reached.
04 - Transfer steak to a cutting board, let rest 5 minutes, then slice thinly against the grain, and chop into bite-size pieces.
05 - Warm corn tortillas on the grill or a skillet until soft and slightly charred, about 30 seconds per side.
06 - Arrange all taco bar toppings and warm tortillas in bowls and platters.
07 - Let guests assemble their own tacos, starting with carne asada and layering on their favorite toppings.
