When we’re talking about Mexican street food, tacos are the most important item on the list. You could wrap almost anything in a tortilla and call it a taco, but generally, they’re filled with meat, and adventurous eaters may select some of the more interesting animal parts including brains, eyes, tongue. But vegetarians will also find some taco fillings to tempt them, be it mushroom, potato, beans, or cheese. Tacos al pastor are very popular: they’re made with marinated pork cooked on a rotating spit. This cooking method was probably brought to Mexico by Lebanese immigrants, but in Mexico, these tacos take on their own flare, with a variety of spicy salsas, guacamole, and fresh onion and cilantro toppings.
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 tortillas, topped with onion, cilantro and lime.