In a medium bowl, whisk together reduced sodium soy sauce, lime juice, canola oil, garlic, chili powder, cumin, and oregano to create a fragrant marinade.

Place the skirt steak into a Ziploc bag, pour the marinade over it, seal or cover, and refrigerate for 1 to 4 hours, turning occasionally.

Heat remaining canola oil in a cast iron skillet over medium-high heat until oil shimmers.

Add the marinated steak to the skillet and cook for 5 to 6 minutes, stirring frequently, until browned.

Remove the steak from heat, let it rest, warm the tortillas, then slice the steak and fill each tortilla with the carne asada, onion, cilantro, and lime.