- 2 tablespoons soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons butter, divided
- 3 garlic cloves, 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 taco-size flour tortillas, warmed
- 3/4 cup diced onion
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Combine soy sauce, lime juice, garlic, chili powder, cumin, oregano, and 1 tablespoon melted butter (or oil of choice). Marinate steak in mixture (in bowl or Ziploc bag) in refrigerator for 1 to 4 hours.
Melt 1 tablespoon butter in skillet on medium high heat. Add steak and marinade. Stir constantly to brown the steak and reduce the marinade.
Serve meat in tortillas with onion, cilantro, squeezed lime wedges, and other desired toppings.