Ingredients:

  • 1 pound (450g) flank steak or chicken thighs
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) lime juice (about 1 lime)
  • 1 tablespoon (15g) ground cumin
  • 1 tablespoon (15g) chili powder
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 8 small corn tortillas
  • 1 cup (150g) diced onion
  • 1 cup (150g) chopped fresh cilantro
  • 1-2 jalapeños, sliced (optional)
  • Lime wedges for serving
  • 1 cup (240ml) tomatillos, husked and chopped (optional)
  • 1 small onion, chopped (optional)
  • 1 clove garlic, minced (optional)
  • 1 cup (15g) fresh cilantro (optional)
  • 1-2 serrano peppers (to taste, optional)
  • Salt to taste (optional)

Instructions:

  1. In a bowl, combine olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper. Add the flank steak or chicken, ensuring it's evenly coated, and marinate for at least 1 hour (up to overnight).
  2. Dice onion and chop cilantro. Slice jalapeños, if using, and set aside in a bowl. Prepare lime wedges for serving.
  3. Preheat the grill or grill pan over medium-high heat. Grill the marinated meat for 6-8 minutes per side (or until the internal temperature reaches 165°F/74°C for chicken, or medium-rare for steak).
  4. In a food processor, combine tomatillos, onion, garlic, cilantro, and serrano peppers. Blend until smooth. Season with salt to taste.
  5. Warm tortillas on the grill for about 30 seconds on each side. Slice the grilled meat into strips. Place meat on each tortilla, top with diced onion, chopped cilantro, and jalapeño.
  6. Serve tacos with lime wedges and salsa verde on the side. Enjoy!