When he lived in Imperial Beach, California, there were several times when he would cross the border into Tijuana specifically to get these tacos. He said that you could find a guy making these on almost every street corner. From such simple ingredients comes an authentic taste that can’t be beaten. He actually dug up a pic from all those years ago: You cannot even compare fresh tortillas to prepacked store-purchased ones. Taco Tuesday Mexican food at its best! But if you like, you can top them with the following suggestions.
GuacamoleFire Roasted SalsaSour creamFresh jalapenoPico de galloCotija cheese
Place the flank steak in a large plastic storage bag Mix olive oil, orange juice, lime juice, cilantro, garlic, cumin, salt, and pepper in a small bowl. Pour the mixture over the meat in the bag and refrigerate for a few hours. (We marinated for 2 hours) Preheat the grill to medium-high heat. Grill for 3-5 minutes per side. Place the tortillas on the grill during the last few minutes to lightly char them. Remove cooked steak from the grill, and thinly slice against the grain.
