In a medium bowl, combine the marinade ingredients and whisk until well blended.

Place the skirt steak in a Ziploc bag and pour the marinade over it. Seal and refrigerate for at least 1 hour.

Heat a cast iron skillet over medium-high heat and add the remaining canola oil. Cook the marinated skirt steak for about 5-6 minutes.

Transfer the cooked steak to a cutting board and let it rest. Warm the tortillas in the skillet for about 30 seconds on each side.

Slice the carne asada against the grain and layer it into each tortilla. Add toppings of diced red onion, cilantro, and lime juice.