In a medium bowl, whisk together reduced sodium soy sauce, freshly squeezed lime juice, and 1 tablespoon of canola oil. Add minced garlic, chili powder, ground cumin, and dried oregano. Mix thoroughly until well combined.

Place the skirt steak in a gallon-sized Ziploc bag or large bowl, then pour the marinade over the meat. Seal the bag tightly or cover the bowl, ensuring the steak is coated well. Let it marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Heat a cast iron skillet over medium-high heat and add the remaining 1 tablespoon of canola oil. Allow the oil to get hot, shimmering slightly.

Carefully add the marinated skirt steak to the hot skillet in a single layer. Cook for about 5-6 minutes, stirring frequently until the desired doneness is reached.

Warm the mini flour tortillas on another skillet over low heat or in a preheated oven at 350°F for about 5 minutes.

Slice the cooked steak thinly against the grain and assemble the tacos with sliced carne asada, diced onion, chopped cilantro, and a squeeze of lime juice.

Serve immediately with lime wedges on the side.