Ingredients

• 3 cups fresh orange juice , or more as needed
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• 3 pounds trimmed skirt steaks
• 16 whites corn tortillas , 6 inch
• 1 white onion , chopped, or to taste
• 1 small bunch fresh cilantro , chopped, or to taste

Instructions

1. 1 Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
2. 2 Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
3. 3 Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
4. 4 Add steak to each tortilla and top with white onion and cilantro.

Nutrition per serving