1-Marinating the Meat Begin by preparing the marinade: combine 2 tablespoons soy sauce, 2 tablespoons freshly squeezed lime juice, 2 tablespoons canola oil (divided), 3 cloves minced garlic, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano in a bowl. Add 1 ½ pounds of skirt steak cut into ½-inch pieces and let it marinate for 1 to 4 hours, turning occasionally to ensure even flavor absorption.

2-Cooking the Steak Once marinated, heat 1 tablespoon canola oil in a skillet over medium-high heat. Add the steak along with the marinade and cook until browned and the marinade reduces, about 5 to 6 minutes, or until it reaches your preferred doneness. For the best results, use a cast iron skillet to get a good sear on the meat.

3-Assembling and Serving Warm 12 mini flour tortillas in a dry skillet for a few seconds on each side. Then, serve the cooked steak on the tortillas, topping with ¾ cup diced red onion, ½ cup chopped fresh cilantro leaves, and lime wedges from 1 lime for squeezing. To boost the meal, add classic toppings like cotija cheese or guacamole for extra flair.