Mexican Duck Tacos

2 Tablespoons Soy Sauce
2 Freshly Squeezed Limes, Juice
2 Tablespoons Canola Oil, divided
3 cloves Garlic, minced
2 teaspoons Chili Powder
1 teaspoon ground Cumin
1 teaspoon Dried Oregano
6 Duck Breasts, cut into 1/2 inch pieces.

1 Tablespoon Butter
12 flour tortillas
3/4 cup diced Red Onion
1/2 cup chopped Cilantro 
Guacamole
    3 Avocados
    1/4 cup cilantro, diced
    2 fresh Limes, juiced
    1 Jalepano, half seeded, minced
    1 teaspoon Adobo seasoning

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano.

In a gallon size zip lock bag, combine soy sauce mixture and duck.  Marinate for about 4 hours.  Turn bag after 2 hours.

Heat remaining 1 Tablespoon Canola Oil and butter in a large skillet over medium high heat.  Add duck and marinade, cook, stirring often until duck is browned and marinade has reduced, about 5-6 minutes. 

Serve duck in tortillas topped with onion, cilantro, and Guacamole.