San Diego Style Street Tacos

Step 1

Combine all ingredients for the marinade in a bowl and whisk together. Once orange and lime have been squeezed, slice them both and drop them in the marinade. Transfer marinade to a sealable plastic bag.

Step 2

Using a Jaccard or fork, pierce the surface of the steak and add it to bag. Remove as much air as possible and massage to ensure meat is completely covered in marinade. Place bag on a plate and put in refrigerator for at least 8 hours but preferably 24 hours. Flip bag occasionally to ensure even coating in marinade.

Step 3

Remove meat from marinade and blot dry with a paper towel. Allow meat to come up to room temperature while you prepare your grill. Discard marinade.

Step 4

Light grill and set up for direct high heat, getting coals as close to the cooking grate as possible to ensure the best searing of the meat.

Step 5

While grill is coming up to temp, combine all ingredients for avocado crema in a small blender and blend till smooth.

Step 6

Place meat directly over hot coals and grill for a total of 8 minutes, flipping every 2 minutes.

Step 7

Remove from grill and let rest for 5 minutes. While meat is resting, warm tortillas by placing them on indirect heat of the grill. (You can also warm in microwave if needed for 15–20 seconds.)

Step 8

Place a double tortilla in a taco holder or on a plate. Slice steak across the grain and into small bite-sized pieces.

Step 9

Place steak in tortillas and dress with onion, cilantro, salsa, and a drizzle of avocado crema.