Carne Asada Tacos

• 1 1/3 pound skirt steak

• 1/4 cup orange juice

• 1/8 cup lime juice

• 1 tablespoon garlic chopped

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 jalapeno seeds and ribs removed, then coarsely chopped

• 1/2 teaspoon cumin

• 1/4 cup chopped cilantro leaves

• 8 small corn tortillas

• 1 cup freshly shredded Monterey Jack

• 1/2 cup pico de gallo

• 1/2 cup guacamole

• 1/2 shredded iceberg lettuce

• taco sauce, additional cilantro and salsa if desired

Place the orange juice, lime juice, garlic, olive oil, salt, pepper, jalapeno, cumin and cilantro in a large gallon bag. Close and shake to combine.

Place the steak in the bag and marinate for 8 hours. (No longer than that)

Preheat a grill medium high heat.

Place the steak on the grill and cook for 8 minutes per side or to desired level of doneness.

Remove the meat from the pan and cover with foil; let rest for 5 minutes.

Thinly slice the steak against the grain.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

Divide the lettuce between the tortillas. Top with carne asada meat, cheese, pico de gallo and guacamole. Serve.

Makes 8 tacos