Mexico City Tacos

• 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

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

soy sauce, garlic, lime, olive oil, white vinegar, salt, black pepper, white pepper, garlic powder, chili powder, paprika, oregano, ground cumin, flank steaks, green bell pepper, fresh pineapple, cheese, taco

Taken from www.food.com/recipe/mexico-city-tacos-516441 (may not work)