Instructions

1. Place the steak in a dish.
2. Mix together the soy sauce, ginger, and minced garlic, and pour it over the steak, coating the top and bottom of the steak.
3. Sprinkle salt and pepper on the steak and allow to sit at room temperature for 20 minutes.
4. Grab a cast iron skillet and place it over high heat with coconut oil. Wait until the coconut oil heats up and then place the steak in the skillet for 3 minutes.
5. After three minutes, flip and cook the other side for 3 minutes. I like my steak medium-rare, but cook longer as desired.
6. Remove the steak to a cutting board and let it rest for 10 minutes.
7. While the steak is resting, warm your tortillas. I threw them on a hot grill pan for about 1-2 minutes each side.
8. Thinly slice the red onion.
9. Cut the mangos in chunks and prep some cilantro leaves.
10. When the steak is done resting, slice it in 1/4 inch pieces. I had a longer steak and so I cut the slices in half for the tacos.
11. Fill the taco shells with the sliced meat, sliced onions, mango cubes, and sprinkle with cilantro leaves.