A delightful twist on the classic taqueria-style tacos, featuring marinated carne asada and a vibrant homemade salsa.
In a mixing bowl, combine the soy sauce, juice of two limes, cumin, chili powder, smoked paprika, garlic powder, dried oregano, minced garlic, and olive oil.
Whisk the marinade thoroughly to ensure all spices are evenly distributed.
Place the flank steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 1 hour or overnight.
Marinating overnight will yield the most flavorful and tender steak.
Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side until desired doneness.
Let the steak rest for a few minutes after grilling to retain its juices.
Dice the tomatoes, jalapeño, and onion. Combine in a blender with the juice of one lime, salt, and black pepper. Blend until smooth.
Adjust the spice level by adding more or fewer jalapeños.
Warm the corn tortillas on the grill or in a skillet until pliable.
Keep the tortillas warm by wrapping them in a clean kitchen towel.
Slice the grilled steak into thin strips. Assemble the tacos by placing steak slices on a tortilla and topping with the salsa.
Serve immediately for the best flavor and texture.
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