1 pound flank steak or skirt steak

1/2 cup soy sauce

1 Tablespoon Worcestershire sauce

juice from one lime

3 cloves garlic minced

2 Tablespoons cilantro chopped

1 teaspoon chili powder

1/2 teaspoon cumin

salt and pepper to taste

6-8 small flour or corn tortillas

Optional Toppings:

chopped tomatoes

chopped red onion

avocado diced

cilantro chopped

cotija cheese

Cut the flank steak into one-inch pieces. In a medium-sized bowl add the soy sauce, Worcestershire, juice from one lime, garlic, cilantro, chili powder, cumin, and salt and pepper.

Add the steak and let marinate in the fridge for 1-2 hours.

Heat a medium-sized skillet to medium-high heat. Add the steak and marinade and cook for about 5-7 minutes or until no longer pink.

Put the steak in the center of your tortilla with desired toppings.