Beef
Prep Time: 75 minutes
Cook Time: 15 minutes
Serves: 5

Ingredients:

• 2 tbsp reduced sodium soy sauce
• 2 tbsp freshly squeezed lime juice
• 2 tbsp canola oil (divided)
• 3 cloves garlic (minced)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 pounds skirt steak (cut into 1/2-inch pieces)
• 12 mini flour tortillas (warmed)
• 3/4 cup diced red onion
• 1/2 cup chopped fresh cilantro leaves
• 1 lime (cut into wedges)

Steps:

1. In a medium bowl, combine soy sauce, lime juice, 1 tbsp canola oil, garlic, chili powder, cumin and oregano.
2. 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.
3. Heat remaining 1 tbsp 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 desired doneness.
4. Serve steak in tortillas, topped with onion, cilantro and lime juice.