# What You'll Need:
→ Carne Asada
01 - 2 lb flank or skirt steak
02 - 1/4 cup fresh lime juice
03 - 1/4 cup fresh orange juice
04 - 1/4 cup olive oil
05 - 1/4 cup chopped fresh cilantro
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
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
# Steps to Follow:
01 - In a bowl, whisk together lime juice, orange juice, olive oil, chopped cilantro, minced garlic, soy sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper until well combined.
02 - Place the steak in a resealable bag or shallow dish, pour the marinade over the steak, remove excess air or cover, and refrigerate for at least 30 minutes and up to 4 hours for best flavor.
03 - Heat a grill or heavy grill pan to medium-high until hot and lightly smoking; oil the grates or pan to prevent sticking.
04 - Remove the steak from the marinade, pat dry with paper towels, and grill 4–6 minutes per side, or until a good char develops and the desired doneness is reached.
05 - Transfer the steak to a cutting board and let rest for 5 minutes; slice thinly against the grain and chop into bite-size pieces for assembly.
06 - Warm the corn tortillas on the grill or in a skillet until soft and slightly charred, about 30 seconds per side; keep warm wrapped in a clean towel.
07 - Arrange the warmed tortillas, carne asada, and all toppings in bowls and platters so guests can build tacos to their preference.
08 - Start each tortilla with carne asada, then add lettuce, onion, tomato, cheese, salsa, guacamole, crema, cilantro, jalapeño and a squeeze of lime; offer hot sauce on the side.
