In a large resealable plastic bag or mixing bowl, whisk together the oil, orange juice, garlic, asada seasoning, lemon juice, apple cider vinegar, and cilantro until well combined.

Slice the skirt steak into strips approximately 1 inch wide and 4 inches long. If the steak is not already very thinly sliced, carefully shave it into delicate pieces to ensure tenderness. Place the sliced meat into the marinade, ensuring each piece is fully coated.

Seal the bag or cover the bowl, then refrigerate for at least 3 hours or overnight for the flavors to penetrate deeply. The longer the marination, the more robust the taste.

Heat a large skillet over medium-high heat. Remove the marinated steak from the mixture, allowing any excess liquid to drain off, then place the beef into the hot skillet. Sear the meat for 2 to 3 minutes per side until golden brown and slightly charred.

Once cooked, transfer the carne asada to a cutting board and let it rest for 5 minutes before chopping it into bite-sized pieces.

Serve the flavorful steak inside warm corn tortillas and garnish with fresh cilantro, diced onions, a squeeze of lime juice, and your favorite hot sauce for the perfect finishing touch.