12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove
Ingredients
For the marinade:
3 1/2tablespoonreduced sodium soy sauce
3 1/2tablespoonlime juice
3tablespoonavocado oildivided
5clovegarlicminced
3 1/2teaspoonchili powder
1 1/2teaspoonground cumin
1 1/2teaspoondry oregano
For the tacos:
2 1/2poundskirt steakcut into 1/2-inch pieces
20mini flour tortillaswarmed
1 1/4cupred oniondiced
3/4cupfresh cilantrochopped fresh
2limecut into wedges
Instructions
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 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.
Reheating Instructions
Store toppings separately. Heat steak in a saute pan over medium-high heat until heated through.