15-Minute Stir-Fried Steak Tacos

Ingredients

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1 pound of skirt steak

1 tablespoon chili powder

1/2 teaspoon dried oregano

1/4 teaspoon sugar

Kosher salt and freshly ground black pepper

Eight 6-inch corn tortillas

1 tablespoon vegetable oil

1 medium red onion, halved and cut into 1/4-inch-thick slices 

Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for serving

Directions

1. Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt, and a few grinds of pepper.
2. Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let it sit, wrapped in the dishcloth, until ready to serve.
3. When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let it cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
4. Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.