Mexican Street Tacos

Mexican Street Tacos

 I always double this recipe.  It's a favorite.

2 T reduced sodium soy sauce

2 T lime juice

2 T avocado oil, divided

3 garlic cloves. minced

2 t chili powder

1 t cumin

1 t dried oregano

1 1/2 pounds skirt steak, cut into 1/2 inch pieces

In a 2 gallon zip lock bag combine the first 7 ingredients and mix well. Add skirt steak to zip lock and marinate overnight. Turning bag occasionally.

Heat remaining oil in a large skillet over medium-high heat. Add the steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 12 -15 minutes, or until desired doneness. 

Serve steak in a warmed tortilla, top with pico de gallo, queso fresco and a squeeze of lime.   

Enjoy!