Traditional Mexican Street Tacos

In a medium mixing bowl, combine the soy sauce, lime juice, 1 tablespoon of the oil, chopped garlic, chili powder, cumin, and oregano. Use a spoon or small whisk to mix until everything is evenly blended and fragrant. The mixture should smell citrusy and slightly spiced, with the garlic standing out.

Place the sliced steak into a large bowl or a resealable bag, then pour the marinade over it. Use clean hands or tongs to toss until every piece is coated. Cover or seal and refrigerate for at least 60 minutes, allowing the flavors to absorb (the meat will darken slightly as it marinates, which is normal). If time allows, let it sit up to 240 minutes for deeper flavor.

Place a large skillet, preferably cast iron, over medium-high heat and add the remaining 1 tablespoon of oil. Allow the pan to heat for a few minutes until the oil shimmers slightly. This ensures a good sear and prevents sticking (if the pan is not hot enough, the meat will steam instead of brown).

Add the marinated steak to the hot pan, including a small amount of the marinade. Spread the pieces out so they are not crowded. Let them cook for 5 to 7 minutes, stirring occasionally, until the meat is browned with slightly crisp edges and the liquid has reduced to a glossy coating. The steak should look caramelized and smell rich and savory (if too much liquid remains, continue cooking for another minute or two until it reduces).

While the steak finishes cooking, warm the tortillas in a dry skillet over medium heat for about 20 to 30 seconds per side until soft and pliable. Alternatively, wrap them in a clean kitchen towel and microwave for 30 seconds. The tortillas should feel warm and flexible, not dry or stiff.

Place a portion of the cooked steak into each warm tortilla. Top with diced red onion and chopped cilantro, then finish with a squeeze of fresh lime juice. Serve immediately while everything is warm and fragrant, allowing the flavors to come together in each bite.