• Carne Asada

• 1 skirt steak, about 2-3 lbs

• ¼ cup fresh lime juice

• ¼ cup fresh orange juice

• ¼ cup low sodium soy sauce

• 10 cloves garlic, minced

• 3 tbsp avocado oil

• 2 tsp ground cumin

• 2 tsp dried oregano

• 2 tsp chipotle chili powder

• ½ tsp kosher salt

• ½ cup fresh cilantro

• 1 large onion, cut into large pieces

• avocado oil

• Grilled Corn Salsa

• 2 red jalapeños, seeded and minced

• 6 ears fresh corn, shucked

• 3 tbsp olive oil, divided

• ½ cup minced red onion

• ½ cup chopped cilantro

• 1 tsp grated lime rind

• 2 tbsp lime juice

• 1 tsp kosher salt

• For Assembly & Serving

• 16 corn and/or flour tortillas

• Crumbled queso fresco

• Sour cream

• Thinly sliced radishes

• Jalapeños

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• Grill

• Medium bowls

• Shallow dish

• Cutting board

• Knife

• In a medium bowl, stir together all of the marinade ingredients except for the cilantro and onions.

• Pour the marinade into a large, shallow dish or a Ziploc bag. Add the cilantro and onion.

• Add the skirt steak and flip to coat. Cover and refrigerate for 2-10 hours.

• While the steak marinates, prepare the grilled corn salsa: Preheat grill to medium-high heat. Brush corn with 1 tablespoon of oil.

• Grill the corn, uncovered, turning often, until charred, about 15-20 minutes.

• Cool for a few minutes then cut the kernels from the cobs.

• Combine the corn, remaining 2 tablespoons of oil, onion, cilantro, lime juice and rind, and salt. Mix until well combined. Cover and refrigerate until ready to serve. (Salsa will last up to a week in the fridge and is great on salads, chicken, eggs, and more!)

• Remove the steak from the fridge about 30 minutes prior to grilling.

• Preheat grill to medium-high heat (aim for about 450-475°F). Remove the steak from the marinade and discard remaining marinade. Oil the grill grates to prevent sticking.

• Grill the steak for 3-5 minutes per side, until desired degree of doneness is reached. (135°F for med-rare, 145°F for medium.)

• Let rest for 5-7 minutes then slice against the grain.

• Grill the tortillas for a couple minutes on each side.

• Add some carne asada to each tortilla and top with the grilled corn salsa, crumbled queso fresco, sour cream, radishes, and jalapeños, if you want it extra spicy!