Ingredients

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
3 cloves garlic, 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
flour tortillas, warmed
toppings of your choice including queso fresco, pico de gallo, and guacamole

Directions

Combine the ingredients in a large zip top bag and allow to marinate for 4 to 6 hours. Heat 1 tablespoon olive 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 in the warmed tortillas along with toppings