Ingredients :

• Skirt steak — This is the cut to ask for for tacos. Thinner and fattier than flank steak, it cooks quickly, absorbs the marinade well, and stays juicy even with a hard sear. If your butcher doesn’t have it, flank works too — a bit firmer, but very good.
• Lime and orange juice — The acidic backbone of the marinade. The acidity slightly tenderizes the fibers and gives that bright taste that characterizes carne asada. Respect the timing: between 1 and 6 hours. Beyond that, the acid ‘cooks’ the meat and you get a mushy texture.
• Cotija — A dry, slightly salty Mexican cheese that is crumbled directly onto the taco. If you can’t find it, feta makes an honest substitution. The flavor profile is different, but the crumbled texture is there.
• Pickled onions — The topping half of people forget, yet it makes all the difference. The acidity of the vinegar cuts through the fat of the steak and guacamole. Prepare them the day before — they keep for a week in the fridge and get softer over time.