Mexico City Tacos - cooking recipe

Ingredients

1/4 cup low sodium soy sauce
2 garlic cloves
1 lime, juice of
1/4 cup olive oil
3 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 lbs flank steaks
1 large green bell pepper, diced
1 cup fresh pineapple, diced
1 cup monterey jack cheese, grated
10 soft taco-size flour tortillas
3 -4 tablespoons minced cilantro
2 limes, quartered

Preparation

Whisk together first 13 ingredients in a medium bowl.
Pour over flank steak to marinate, 1-4 hours. Drain.
Cut marinated steak into 1/2\" cubes.
Heat 3-4 Tbls oil over high heat in a large, heavy skillet.
Cook steak until brown on all sides.
While steak is cooking, heat tortillas over medium heat in a separate pan until they start to brown. Set aside and keep warm.
Drain any liquid from pan and add bell pepper. Cook 2-3 minutes.
Add diced pineapple. Cook 2-3 minutes.
Lower heat to medium-low and spread grated cheese on top of meat mixture. Cook until cheese melts.
Use a spatula to scoop mixture onto individual tortillas. Top with diced cilantro and a squeeze of lime.
Yum.