Preparation Steps

• In a bowl, whisk together olive oil, orange juice, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and black pepper to make the marinade.
• Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 2 hours, or up to 8 hours for best flavor.
• Remove the steak from the marinade and let it come to room temperature for about 20 minutes before grilling. Discard the used marinade.
• Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
• Grill the steak for 4–5 minutes per side for medium-rare, or until it reaches an internal temperature of 130–135°F (54–57°C). Adjust cooking time based on thickness and desired doneness.
• Transfer the steak to a cutting board and let it rest for 5–10 minutes. Then slice it thinly against the grain.
• Warm the corn tortillas on the grill or in a dry skillet over medium heat for about 30 seconds per side.
• Assemble the tacos by placing sliced carne asada on each tortilla. Top with chopped onion, cilantro, queso fresco, avocado (if using), and a squeeze of lime juice. Serve with salsa or hot sauce on the side.