Happy Taco Tuesday! “Keep my recipe’s name out of your f**king mouth!”
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)
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.