Trim any fat off of the skirt steak and tenderize it using a mallet or blade tenderizer.

Mix the other ingredients in a bowl and then pour into a gallon sized ziploc bag with the steak to marinade (about 30 minutes at room temperature).

Heat a grill pan over medium-high heat and grill steak for 2-4 minutes on each side. Remove to a plate, cover with foil, and let it rest for 5-10 minutes before slicing. (Can certainly be prepared on a grill if you prefer).

Cut steak into bite-sized pieces.

Serve with warm corn or flour tortillas, chopped red onion, cilantro, sour cream, jalapeños, and lime wedges.