Yield: 8 tacos










4 tablespoons olive oil


1 cup freshly squeezed, strained orange juice


1/3 cup mango juice


1/3 cup freshly squeezed, strained lime juice


1/3 cup freshly squeezed, strained lemon juice


1/3 cup freshly squeezed, strained grapefruit juice


¼ cup freshly chopped cilantro


1 teaspoon ground cumin


½ teaspoon freshly ground black pepper ¼ cup minced jalapeno pepper, seeds removed


2 teaspoons minced garlic


1/8 teaspoon red pepper flakes


1 1/2 pound flank or skirt steak


Paper thin corn or flour tortillas




Garnish Suggestions:


Chopped scallions or sweet red onion


Fresh cilantro, snipped




Pico de gallo




Anejo Enchilado, shredded


Queso Fresco, crumbled


Oaxaca, grated


Cotija, crumbled


Crema, crème fraiche, or sour cream


Slices of fresh lime


Tequesquite, tequexquite, flake salt, or sea salt





Thinly sliced radishes





Mix together the marinade in a bowl large enough to hold the steak and marinade. Whisk until well combined.


Tenderize steak on both sides with a mallet.


Add steak to marinade.


Place in the icebox for four hours.


Remove steak from marinade. Discard marinade.


Place steak on a plate and allow to come to room temperature.


Prepare grill.


Grill steak to the desired stage of doneness.


Remove steak from grill. Tent and allow to rest for 10 minutes.


Warm tortillas in a dry, hot cast iron skillet.


Thinly slice steak, place in warmed tortillas and garnish as desired.