Mexican Street Tacos

2 tablespoons soy sauce

Lime juice squeezed from one lime

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 or tri-tip, cut into 1/2-inch cubes

12 street taco tortillas, warmed

Yellow onion, diced

Cilantro, rough chopped

Lime wedges, for squeezing

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 warmed tortillas, topped with onion, cilantro and lime.