Mexican Street Tacos

• servings: 6 servings
• active time: 1 hour 15 minutes
• total time: 1 hour 30 minutes

Ingredients

2 tablespoons reduced sodium 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 (warmed)

3/4 cup diced red onion

1/2 cup chopped fresh cilantro leaves

1 lime (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, 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 desired doneness.

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

Notes

Jong recommended