INGREDIENTS
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons fresh-squeezed lime juice
- 2 tablespoons of canola oil, divided
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 lb skirt steak, cut into 1/2-inch pieces
- Mini flour tortillas, warm
- 3/4 cup diced red onions
- 1 cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
INSTRUCTIONS
Combine soy sauce, lime juice, and 1 tablespoon of canola oil in a medium bowl. Add garlic, chili powder, cumin, and oregano.
Combine the soy sauce mixture with the steak in a large Ziploc bag or large bowl. Marinate for at least one hour to four hours, turning the bag every now and then.
In a large skillet, heat the remaining 1 tablespoon of canola oil on medium-high heat. Stir in steak and marinade. Cook, turning often until steak is browned.
Reduced to approximately 5-6 minutes or until desired doneness.
Top steak with onions, cilantro, and lime.
