Ingredients

2 1/2 lb (1 kg) trimmed skirt steak, cut into 4 pieces 1 large red onion, peeled and cut into 1/2 in (1 cm) thick rounds (keep rings together) 1/4 cup olive oil 1/4 cup cumin seeds 1 tablespoon paprika Kosher salt and freshly cracked black pepper to taste 12 corn tortillas, 68in (1520cm) across 2 ripe but firm avocados Juice of 6 limes (about 3/4 cup), for avocados 1/4 cup roughly chopped fresh cilantro, for avacados 1 cup fresh orange juice, for sauce 1/2 cup distilled white vinegar, fore sauce 1 tablespoon tomato pure, for sauce 1 tablespoon pured chipotle chiles, or 1 tablespoon chile powder, for sauce

Description

Skirt Steak Has Got To Be One Of The Most Underappreciated Cuts Of Meat In The World. Not Only Is It Incredibly Easy To Cook; Its Unique Combination Of Leanness And Fat Makes It At Once Tender And Flavorful, And It Stacks Up Well Against The Strong Tastes

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