Guacamole, we just used wholly guacamole from the store
Queso Fresco, found in the cheese section
Cilantro, Chopped
1Lime, sliced in wedges
Instructions
In a large Ziploc bag, combine all ingredients and squish the bag to blend everything together.
1 1/2-2 lbs Flank Steak, 1/3 Cup Apple Cider Vinegar, 1/4 Cup Soy Sauce, 1/4 Cup Olive Oil, 1 teaspoon Cumin, 1 1/2 teaspoon Fresh Ground Black Pepper, 2 teaspoon Kosher Salt, 1 teaspoon Chili Powder, 1 teaspoon Onion Powder, 2 teaspoons Fresh Oregano, 2 teaspoons Lime Juice, 5 Cloves Garlic
Add the flank steak and place in the fridge to marinate for at least 30 minutes up to overnight.
Heat a grill to medium high heat. Add the steak and turn down to medium heat.
Cook the meat for 6 min and flip for another 5-8 min. Flank steak does not have much fat so you really should serve this more like medium verses well done, otherwise the meat will be chewy instead of juicy.
Remove the meat from the grill to a cutting board and tent with foil for 6-10 min.
Slice thin and serve on a platter for build your own tacos.
Meanwhile, heat a griddle, grill or pan to medium heat and warm up (or cook) each side of the tortillas.
Corn Tortillas
Fill your taco with meat, pico de gallo, guacamole, cheese, cilantro and a squirt of lime juice.
Pico De Gallo, Guacamole, Queso Fresco, Cilantro, 1 Lime
Notes
Queso fresco is a soft, crumbly cheese that is very mild and really delicious for Mexican food. You can find it in all grocery stores by the cheeses. Fresh corn tortillas are found by the cheese or produce depending on your store. They are so much better than any other corn tortillas but if you can't find them make sure you still warm up the tortillas, as they will taste better. We prefer to use the grill.Refrigerated any left overs.