For the meat:
- 2 lbs flank steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 teaspoons garlic chopped
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 jalapeno seeds and ribs removed, then coarsely chopped
- 1 teaspoon cumin
- 1/2 cup chopped cilantro leaves
For the taco assembly:
- 12 small corn or flour tortillas
- 1 cup pico de gallo homemade or store bought
- 1 cup guacamole
- 1 cup cabbage shredded
Place the orange juice, lime juice, garlic, olive oil, salt, pepper, jalapeno, cumin and cilantro in a resealable plastic bag. Close and shake to combine.
Place the steak in the bag and marinate for at least one hour, or up to 8 hours.
Preheat a grill or grill pan over medium high heat. Scrape off any large pieces of jalapeno and garlic from the meat after it comes out of the marinade. Place the steak on the grill and cook for 5-6 minutes per side or to desired level of doneness. Cook time will vary based on the thickness of the meat.
Remove the meat from the pan and cover with foil; let rest for 5 minutes.
Thinly slice the steak against the grain.
Divide the cabbage between the tortillas. Top with carne asada meat, pico de gallo and guacamole. Serve.