Details

• Servings: 6
• Serving Size: 2 tacos

Ingredients

• 2 Tbsp reduced-sodium soy sauce
• 2 Tbsp fresh lime juice
• 2 Tbsp olive oil
• 3 garlic cloves, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 Tbsp chili garlic sauce
• 1 1/2 lbs skirt steak, cut into 1-inch pieces
• 12 white corn tortillas, warmed
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 avocado, pitted, peeled and chopped
• 1 small tomato, diced
• 1 lime, cut into wedges

Preparation

1. In a large glass or ceramic bowl, combine the soy sauce, lime juice, 1 tablespoon of the oil, garlic, chili powder, cumin, oregano and chili garlic sauce. Add the steak and marinate for at least 1 hour or overnight, stirring occasionally.
2. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5 to 6 minutes, or until desired doneness.
3. Serve the steak in the tortillas, topped with red onion, cilantro, avocado, tomato and a squeeze of lime juice.