MEXICAN STREET TACOS

INGREDIENTS:
                        Marinade
        2 tablespoons  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
        3/4 cup diced red onion
        1/2 cup chopped fresh cilantro leaves
        2 limes, cut into wedges
DIRECTIONS:
        In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
        In a gallon size Ziploc bag or large bowl (I use a plastic bowl with locking lid), combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
        Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6       
                       minutes, or until desired doneness.
        Serve steak in tortillas, topped with onion, cilantro and lime.