Prepare the Marinade: In a medium bowl, whisk together the reduced sodium soy sauce, freshly squeezed lime juice, canola oil, minced garlic, chili powder, ground cumin, and dried oregano until well combined.

Marinate the Steak: Place the skirt steak into a large Ziploc bag and pour the marinade over it, ensuring each piece is well-coated. Seal the bag and refrigerate for 1 to 4 hours, turning occasionally.

Heat the Skillet: Heat a generous splash of canola oil in a cast iron skillet over medium-high heat until it shimmers, approximately 2-3 minutes.

Cook the Steak: Add the marinated steak to the hot skillet in a single layer and cook for 5-6 minutes, flipping occasionally.

Assemble Tacos: While the steak rests, warm the mini flour tortillas in the skillet for about 30 seconds on each side. Slice the rested steak against the grain into thin strips and place onto each tortilla topped with diced red onion, chopped cilantro, and lime.