Ingredients:

• 1 ½ lbs. steak, sliced thinly
• 2 T. plus 2 t. white vinegar
• 2 T. soy sauce or liquid aminos
• 2 cloves garlic, minced
• 2 T. lime juice or 1 lime, juiced
• ¼ c. olive oil
• 1 t. ground black pepper
• ½ t. garlic powder
• ½ t. chili powder
• ½ t. dried oregano
• ½  t. ground cumin
• ½ t. paprika

Directions:

1. In a medium bowl, whisk together all ingredients except the steak.
2. Add the steak to the bowl and thoroughly coat.
3. Cover with plastic wrap and marinate for 1 to 8 hours.
4. Heat vegetable oil in a large skillet over medium-high heat. Cook the steak, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
5. Warm the tortillas in a skillet for about a minute on each side to make them pliable.
6. Serve with shredded cheese, diced tomatoes, cut lettuce & sour cream.

Servings: enough to fill 8 tortillas