Simple Street Tacos

 

2 tablespoons soy sauce

Fresh lime juice from two limes

2 tablespoons canola oil, divided

4 cloves garlic, minced (I use Christopher Ranch in the jar)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon onion powder

1 1/2-2 pounds skirt steak, cut into 1/2-inch pieces

12 mini tortillas, warmed or charred (double up on the tortillas for 2 per taco)

Onion, diced

Fresh cilantro, chopped

Lime wedges, for squeezing

 

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, onion powder and oregano.

 

In a gallon size Ziploc bag or large bowl, 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 cast iron 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 it’s done like you like it. For a little more cilantro punch, hit the steak with some of the chopped cilantro while it’s cooking.

Serve steak in tortillas, topped with onion, cilantro and lime wedges for squeezing.