In Season One of Roadfood, the team visited Brownsville, Texas to explore the wide variety of tacos.

If you ever have to opportunity to eat tacos along Southmost Boulevard in Brownsville TX, you’ll find some of the best there are. But here’s an easy recipe for marinated skirt steak tacos that’s the next best thing. The recipe calls for making your own crispy taco shells, but if you’re in a time crunch, store-bought will also do.

Serves 4

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INGREDIENTS

FOR THE STEAK MARINADE:

  • 2 lb. skirt steak, trimmed of fat
  • 3 garlic cloves, minced
  • Juice of 1 orange
  • Juice of 1 lime
  • 1 Tbs. apple cider vinegar
  • 1/3 cup olive oil
  • 1 tsp. ground cumin
  • 1 tsp. salt

FOR THE TACOS:

  • ½ cup vegetable oil
  • 8 corn tortillas
  • ¼ cup cilantro, chopped
  • ½ white onion, diced
  • 1 ripe avocado, peeled and sliced
  • 1 ½ cups queso fresco

TO PREPARE

STEAK MARINADE
STEP ONE.  Mix all marinade ingredients in a shallow bowl. Add the steak, turning to coat. Cover and refrigerate for at least one hour or up to 4 hours. 

STEP TWO. Heat a large nonstick skillet over medium heat. Remove steak from marinade and cook until browned and just cooked through, about 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Cut into cubes and set aside.

TACOS
STEP THREE. Heat the oil in a large skillet over medium-high heat. Fry tortillas on both sides until slightly crispy. Remove, fold into taco shells, place on a paper-towel lined plate. 

STEP FOUR. To serve, fill taco shells with beef, cilantro, onion, avocado slices and queso fresco.