Carne Asada Street Tacos

Ingredients-

1 ½ pounds skirt steak cut into 1/2-inch pieces (or left whole to grill)

¾ cup onion diced

½ cup fresh cilantro leaves chopped

2 tablespoons freshly squeezed lime juice

2 tablespoons reduced-sodium soy sauce

1 teaspoon ground cumin

2 teaspoons chili powder

1 teaspoon dried oregano

2 tablespoons canola oil divided

3 cloves garlic minced

12 mini flour tortillas warmed

1 lime cut into wedges

Instructions-

1.     In a medium mixing bowl, whisk together the soy sauce, lime juice, 1 tablespoon of canola oil, minced garlic, chili powder, cumin, and oregano.

2.     Place the steak pieces in a gallon-size resealable bag or large bowl and pour in the marinade. Seal the bag, remove excess air, and turn it a few times to evenly coat the steak. Let it marinate for at least 1 hour and up to 4 hours in the refrigerator, turning occasionally.

3.     Heat the remaining tablespoon of canola oil in a large skillet over medium-high heat. Add the marinated steak along with any excess marinade, cook while stirring frequently until the steak browns and the marinade reduces, about 5-6 minutes, or until your preferred level of doneness is reached. (If using grill, just lay whole skirt out in grill and pour marinade over the skirt after the first flip, cook till desired doneness)

4.     Arrange the cooked steak onto warmed tortillas, and top with diced onion, chopped cilantro, and a squeeze of fresh lime

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