Step 1: Prepare the Marinade and Meat First, mix fresh lime juice, minced garlic, cumin, chili powder, salt, and pepper in a bowl to create the marinade. Place 1 lb of flank or skirt steak in this mixture and let it sit in the fridge for at least 30 minutes to soak up the flavors.

Step 2: Cook the Steak Preheat your grill or grill pan to medium-high heat, around 400°F. Take the steak out of the marinade, pat it dry, and grill it for 4-6 minutes on each side until it’s cooked to your liking. Let it rest for 5 minutes so the juices stay inside.

Step 3: Handle the Toppings While the steak rests, preheat the broiler to low heat. Combine ½ cup sour cream with zest and juice from one lime to make lime crema; set it aside. Broil the 2 green bell peppers, diced into ¼-inch cubes, on a foil-lined baking sheet sprayed with olive or avocado oil spray and seasoned with salt and pepper for 4-5 minutes until softened, then let them cool.

Step 4: Make the Vegetable Mixture In a bowl, mix the cooled peppers with 2 diced tomatoes, 2 tablespoons chopped cilantro, 1 bunch thinly sliced or matchstick-cut radishes, ½ small head thinly sliced red cabbage, juice from one lime, 1 minced clove garlic, and 2 tablespoons of olive or avocado oil. Season with salt and pepper to taste for a fresh, vibrant topping.

Step 5: Cook the Tortillas Heat a non-stick pan over medium-high heat with the remaining 2 tablespoons olive or avocado oil and cook the 1 lb seasoned carne asada strips for 1-2 minutes per side until fully cooked, then chop into ⅛-inch pieces. Arrange the 4 flour tortillas on a foil-lined baking sheet, spray lightly with olive or avocado oil spray, and broil each side until crispy, keeping a close eye to avoid burning.

Step 6: Assemble and Serve Spread the vegetable mixture over the crispy tortillas, add the chopped carne asada, ½ cup cotija cheese, and a dollop of lime crema. Serve right away with lime wedges. This totals about 10 minutes prep and 20 minutes cooking, making it a 30-minute recipe.