Cut the skirt steak against the great into 1/2 inch cubes and place in a large bowl or Ziploc bag.
In a medium bowl, whisk together the soy sauce, orange juice, lemon juice, 1 tbsp olive oil, garlic, chili powder, paprika, cumin and oregano.
Add marinade to bowl or bag with steak. Marinate in fridge for 1 hour or up to 4 hours.
Heat remaining tbsp olive oil in a large cast iron skillet over medium-high heat. Add the steak and marinade and cook until the steak has browned and the marinade has reduced, about 5-6 minutes. You'll want to stir constantly.
Serve steak in tortillas and top with some onion, cilantro and lime.
It is important to your steak against the grain, otherwise it will be tough.
Although traditionally served on corn tortillas, you can use flour tortillas if you prefer.
This recipe makes a mildly spiced carne asada. If you like a spicer meat, add a jalapeño pepper with some seeds to the marinade.
Don't cook longer than 5-6 minutes or you'll have super tough steak. You want a quick sear on both sides.
This steak is best served immediately so don't let it sit around.
Don't overdue it with the toppings. Carne asada tacos should have minimal toppings like cilantro, onion and some fresh lime juice.