2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Get a bowl and put together the lime juice, the chili powder, the soy sauce, canola oil, oregano, and cumin, mixing this together until everything’s properly put together.
Put the soy sauce mixture and the steak together. Either combine this in a bag by putting the steak in first, and then the mixture, or in the bowl that you were using beforehand, adding the steak. Put this in the fridge once you’re done with it.
You want the sauce and the steak to marinate for a bit, at least an hour, but if you want to make a rich marinade, then leave it in there for about four hours, stirring your mixture that you’re using every so often.
Heat the rest of your canola oil into a skillet on heat that’s medium-high. Put the marinade and steak in there once it’s done. You then want to cook it all together, constantly stirring this until the marinade reduces, the steak browned, and it reaches the doneness that you desire, depending on how you like your steak
Take the steak and then put it on the tortillas, cutting it up into smaller pieces before you do this, and then top this with some lime, cilantro, and also onion and other sauces you might want, such as salsa. You can also serve this with chips and salsa too to make the mixture something that’s a real winner.