Ingredients
2 tablespoons reduced-sodium soy sauce
Juice of 1 lime, plus more limes for serving
2 tablespoons freshly squeezed orange juice
2 tablespoons canola oil, divided
½ cup chopped fresh cilantro, divided
3 large cloves garlic, minced
1 tablespoon minced jalapeno
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 ½ pounds ground venison or beef
Coarse salt and freshly ground black pepper, to taste
12 mini corn tortillas
1 ½ cups shredded sharp white cheddar or Monterey Jack cheese
½ cup finely chopped white onion
Pico de gallo, homemade or store-bought (for garnish)
Instructions
In a medium bowl, whisk the soy sauce, lime juice, orange juice, 1 tablespoon of the canola oil, ¼ cup of the cilantro, garlic, jalapenos, chili powder, cumin, and oregano.
Pour the marinade into a large resealable bag and add the steak. Marinate for at least 2 hours or at best, overnight.
In a large skillet over medium-high heat, add the remaining canola oil and swirl to coat the pan. Add the steak and its marinade and season with a pinch each of salt and pepper. Cook, stirring often until the liquid has reduced and the steak has browned about 8-10 minutes. Season to taste with additional salt and pepper if necessary.
Warm the tortillas on a gas burner or a flat-top until lightly charred all over. Assemble the tacos by topping them with even portions of the steak, cheese, chopped onion, Pico de gallo, and remaining cilantro. Serve warm with the lime wedges and additional toppings such as sour cream, guacamole, and hot sauce.