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1
Marinade:
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2
In a food processor, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
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3
Place the skirt steak in a large Ziploc bag.
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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!).
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5
Shake bag to ensure the marinade is evenly distributed.
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6
Marinade from a few hours or overnight in the refrigerator.
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7
Lightly oil the hot grill (can use outdoor or indoor grill or broil in oven).
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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.
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9
Grill streak for approximately 2-3 minutes each side, more or less depending on your temperature preference.
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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).
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11
Cut meat into tiny cube pieces.
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12
Sauce:
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13
Place ranch dressing mix, mayo, milk, lime juice, garlic, cilantro, green salsa and hot sauce in a blender.
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14
Blend the sauce until smooth.
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15
Sample it and add hot sauce more or less to taste.
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16
Make it several hours ahead of time to allow it to thicken.
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17
To prepare the tacos:
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18
Warm the tortillas in a skillet or microwave just until warm.
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19
Add the steak pieces.
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20
Add onions.
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21
Add cilantro.
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22
Top with lime dressing.
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23
ENJOY!
