1. Marinade: 2. In a food processor, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth. 3. Place the skirt steak in a large Ziploc bag. 4. Pour the marinade in the Ziploc bag with the skirt steak and seal the bag. Squeeze out as much air as possible. (vacuum sealing works great too!). 5. Shake bag to ensure the marinade is evenly distributed. 6. Marinade from a few hours or overnight in the refrigerator. 7. Lightly oil the hot grill (can use outdoor or indoor grill or broil in oven). 8. Remove the steak from the Ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak. 9. Grill streak for approximately 2-3 minutes each side, more or less depending on your temperature preference. 10. Remove steak from grill and let rest for about 10 - 15 minutes. For oven, use the broiler and broil each side for 3-4 minutes (should be cooked to medium). 11. Cut meat into tiny cube pieces. 12. Sauce: 13. Place ranch dressing mix, mayo, milk, lime juice, garlic, cilantro, green salsa and hot sauce in a blender. 14. Blend the sauce until smooth. 15. Sample it and add hot sauce more or less to taste. 16. Make it several hours ahead of time to allow it to thicken. 17. To prepare the tacos: 18. Warm the tortillas in a skillet or microwave just until warm. 19. Add the steak pieces. 20. Add onions. 21. Add cilantro. 22. Top with lime dressing. 23. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
