Mexico City Tacos

A local taqueria offered these as a daily special and they were fantastic. This is my attempt to recreate the recipe at home. I couldn't find anything remotely like this searching for "Mexico City Taco" recipe, but they're so good, I don't really care how authentic they are. This came out very close in taste and look to the taqueria tacos.

• Ready In: 45 mins
• Serves: 4

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

Directions

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.