We grew up on ground beef tacos — and I thought they were delicious at the time, but as I became an adult it was a major revelation to see the vast array of what tacos could be — carnitas (pretty much my fave), chicken, fish, guajillo beef and so many others.
- 5 tablespoons low sodium soy sauce
- 2 tablespoons freshly squeezed lime juice
- 5 tablespoons canola or olive, divided
- 3 tablespoons white vinegar
- 2 cloves garlic, minced
- 1 teaspoon chili powder (I like guajillo — I buy my spices on Savory Spice Shop online)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 ½ lbs skirt steak, or a steak of your choice, cut into 1/2-inch pieces
Combine marinade ingredients and the steak in a gallon sized ziploc bag. Marinade for
- 12 mini flour tortillas, warmed, or tortillas of your choice. I’m a big fan of mini corn tortillas, or fried corn tortillas dusted with parmesan. I know — weird, but delish.
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
- 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 from 2 to 4 hours, turning the bag occasionally.
- Heat some canola oil in a large skillet over medium high heat. Add steak and a 1/2 cup of the 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.