In a mixing bowl, combine soy sauce, lime juice, canola oil, minced garlic, chili powder, ground cumin, and dried oregano. Whisk thoroughly until blended.

Place skirt steak into a Ziploc bag and pour the marinade over it. Seal the bag, ensuring to remove excess air, then massage the marinade into the meat. Marinate in the refrigerator for at least 1 hour.

Heat a cast iron skillet over medium-high heat and add canola oil. Once shimmering, add the marinated steak.

Cook the steak for about 5-6 minutes, flipping occasionally until it reaches desired doneness.

Remove from heat and let the steak rest for about 5 minutes, then slice against the grain into thin strips.

Warm mini flour tortillas in a dry skillet for about 30 seconds on each side or microwave for 20-30 seconds.

Assemble the tacos by placing slices of steak in each tortilla and topping with diced red onion and cilantro. Serve with lime wedges.