Using a small bowl, combine the lime juice, chili powder, soy sauce, canola oil, oregano and cumin; mixing until all ingredients are thoroughly combined.
Using a ziplock bag, combine the steak and the soy sauce; close the bag; place in the refirgerator until ready to use.
The sauce and the steak should marinate for at least an hour; for a richer marinade, leave it in the refrigerator for about four hours, shaking every 30 minutes or so.
When ready to cook, using a large skillert, over medium-high heat, heat the remainder of the canola oil.
Place the marinade and steak in the skillet, cook, constantly stirring until the marinade reduces, the steak is browned and it reaches the temperature desired for the steak.
Remove the steak from the skillet, cut into smaller pieces, place on a tortilla and top with lime, cilantro, onion and/or other sauces, such as salsa.
