2 pounds skirt steak
1½ teaspoons salt
½ teaspoon pepper
1 lime, juiced
2 teaspoons cumin
1 teaspoon paprika
7 cloves garlic, minced
2 teaspoons dried Mexican oregano
¼ cup fresh cilantro, roughly chopped
Cut skirt steak in half or in thirds so it can fit into slow cooker. Season with salt and pepper. Set aside.
In a small bowl, mix together lime juice, cumin, paprika, garlic and oregano. Rub into the skirt steak.
Place steak into a 6-quart slow cooker. Sprinkle cilantro on top.
Cover and cook on low for 4 hours.
Remove pot from base and partially open lid. Allow to rest for 10 minutes. Slice and serve with tortillas.