Two taco recipes back to back, sorry, I may love them a little too much! Not only are they delicious but also super easy to make and they make awesome leftovers...win!

I love this recipe because I can also prep extra in ziplock bags, freeze it, and pull it out when we don't have time to prep a meal!

Ingredients

2 pounds skirt, flank, or flap steak
Juice of 4 limes (about 1/2 cup)
4 cloves of garlic
1/4 cup cilantro
1 jalapeno
1 teaspoon cumin
1 teaspoon salt
1 tablespoon black pepper

Directions

To make the marinade, in a blender mix all the ingredients (except for the steak). Pour over skirt steak and let it marinate for 2 to 8 hours in the refrigerator.

Before cooking, let the steak come to room temperature. Preheat your grill to medium-high heat. Grill for 5 minutes on each side. After meat has rested, slice the meat against the grain and roll in corn tortillas. Top with a little extra cilantro!

Enjoy!

Serves 4-6 and is 100% meal plan approved. Just measure your meat in your red container and two small corn tortillas is equal to one yellow container.