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.