Authentic Mexican Tacos

1Marinade In a bowl, combine the minced garlic (2 cloves), ground cumin (1 teaspoon), chili powder (1 teaspoon), paprika (1 teaspoon), dried oregano (1 teaspoon), salt (½ teaspoon), black pepper (¼ teaspoon), lime juice (¼ cup), and olive oil (2 tablespoons) to make the marinade.

2Marinade Add the sliced steak or chicken to the marinade, making sure it is well coated. Allow the meat to marinate for at least 1 hour, or overnight for best flavor.

3Taco Fillings Heat a tablespoon of olive oil (2 tablespoons) in a large skillet over medium-high heat.

4Taco Fillings Add the sliced onion (1), bell pepper, (1) and jalapeño pepper (1) (if using) to the skillet. Cook until the vegetables are softened and slightly charred, about 5-6 minutes.

5Taco Fillings Remove the vegetables from the skillet and set aside.

6Taco Fillings In the same skillet, add another tablespoon of olive oil (2 tablespoons) and cook the marinated meat until browned and cooked through, about 3-4 minutes per side.

7Taco Fillings Add the cooked vegetables back to the skillet with the meat. Pour in the lime juice (¼ cup) and orange juice (¼ cup). Season with salt (½ teaspoon) and pepper to taste. Cook for an additional 2 minutes to allow the flavors to meld together.

8Tortillas and Toppings Warm the corn tortillas (12) on a dry skillet or directly over a gas flame until soft and pliable.

9Tortillas and Toppings To assemble the tacos, spoon some of the meat and vegetable mixture onto each tortilla. Top with diced tomatoes (1 cup), shredded lettuce (1 cup), diced onion (½ cup), chopped cilantro, and crumbled queso fresco or grated cheddar cheese (¼ cup).

10Tortillas and Toppings Serve the tacos with lime wedges on the side for squeezing over the top.