Squeeze the juice of 3 limes onto your chopped meat, and let the meat marinade for at least one hour.

Heat a large skillet over medium-high heat. Fry the steak chunks & minced garlic, stirring constantly, until browned on the outside and cooked through – about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.

Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm. Don’t over fry – they only need about a minute or less on each side.

Top corn tortillas with steak, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.