First, let’s prepare the marinade. In a mixing bowl, combine the neutral oil, tamari, minced garlic, cilantro, orange zest and juice, lime juice, chipotle peppers, cumin, smoked paprika, oregano, salt, black pepper, and honey.  Whisk it all together until well blended. This marinade packs a flavor punch that’ll make your tacos unforgettable.

Take your skirt steak or flap meat and place it in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.  Let it marinate for at least one hour, or even better, overnight in the fridge. Trust me; the longer it marinates, the more flavorful it will be!

Once marinated, heat a grill or a skillet over high heat. If you’re using a grill, make sure it’s good and hot. Remove the meat from the marinade, allowing any excess to drip off. Grilling will give it that delicious char.  Cook the meat for about 3-5 minutes on each side, depending on the thickness and your preferred doneness. For that beautiful medium-rare, aim for around 130°F (about 54°C) internal temperature.

In a dry skillet over medium-low heat, warm the corn tortillas, about 30 seconds on each side. This keeps them pliable and enhances their flavor.

Once the meat is ready, let it rest for a few minutes before slicing it against the grain into thin strips. Now it’s time for taco assembly. On a warmed tortilla, layer on some carne asada, a sprinkle of the cilantro and onion mixture, a slice of radish, and a squeeze of lime. Add as much tomatillo and avocado salsa as you wish!