Crispy Steak Tacos with Shishito Pepper Chimichurri

• total time: 3 hours 2 minutes

Ingredients

2 # Skirt Steak

6 Garlic cloves

Juice of 1 Orange

Juice of 2 Limes

¼ cup Soy Sauce

A few dashes of Maggi Seasoning

1/2 cup Sliced Onion

1 Jalapeno, Sliced

1 bunch Cilantro

2 tsp Chili Powder

2 tsp Smoked Paprika

2 tsp Oregano

2 tsp Cumin

2 tsp Kosher Salt

1 tsp Black Pepper

1/4 cup Avocado Oil

6” Flour Tortillas

12 oz Mexican Blend Cheese

Shishito Pepper Chimichurri (comment tacos 🌮🌮 for the recipe and I got you🫡)

Directions

Add garlic, lime and orange juices, soy sauce, sliced onion, sliced jalapeno, spices, and avocado oil to a food processor. Blend up until smooth.

Pour this over the carne asada, and pop in the fridge for a few hours to marinate. The longer the better!🔥🔥🤌

Grill the carne asada over high heat for 2-3 minutes on each side to develop a nice char.

Allow the carne asada to rest, before slicing it up against the grain.

Add flour tortillas to an oiled griddle and layer with cheese, carne asada, and chimichurri until melty. Fold over each taco and allow each side to get super crispy! 🌮