Cooking Instructions:

In a bowl, combine lime juice, minced garlic, chopped cilantro, vegetable oil, cumin, oregano, and chili powder. Whisk together to form a marinade.

Place the skirt or flank steak in a resealable plastic bag or shallow dish and pour the marinade over the meat, making sure it's well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours or overnight for maximum flavor. Marinating the meat is noted as a key step for enhanced flavor.

Preheat your grill or a cast iron skillet over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off. This helps achieve a better char when grilling.

Grill the steak for about 4-6 minutes on each side, or until it reaches your desired doneness.

Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes before slicing.

While the steak is resting, warm the mini tortillas by grilling them for about 30 seconds on each side or frying them in a little butter until golden and soft.

Slice the rested steak thinly against the grain. Assemble the tacos by placing slices of steak in each warmed tortilla.

Top with diced onions, fresh cilantro, avocado slices, pico de gallo, and a squeeze of lime juice.

Serve your tacos immediately with additional toppings like sliced radishes, salsa, and cheese on the side for guests to customize their own tacos.

Extra Tips:

For the best flavor, let the steak marinate for as long as possible; overnight is ideal.

When grilling, verify the grill is hot enough to create a nice sear on the steak. If using a skillet, a cast iron grill pan works wonderfully for achieving that charred flavor.

Feel free to experiment with different meats or toppings to suit your taste!