1/2 cup tequila or reduced-sodium beef broth
1/2 cup lime juice
4 garlic cloves, sliced
1 teaspoon grated lime peel
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
3 large bell peppers Tri Color (your choice!!, get creative!), seeded and cut into strips.
4 jalapeno peppers, seeded and cut into very thin strips.
1 large sweet onion, cut crosswise into 3/4-inch-thick slices
1-1/2 pounds beef skirt steaks or flank steak
8 whole wheat tortillas (8 inches), warmed
1/2 cup shredded Mexican cheese blend
In a small bowl, whisk the first seven ingredients until blended. Divide marinade in two.
Add peppers and onion to a bag or container. Pour marinade over peppers and onions and seal bag and turn gently to coat.
Cut skirt steaks in half and add to a second bag; seal bag and turn to coat. Refrigerate vegetables and beef 8 hours or overnight.
Drain vegetables and beef, discarding marinade. Grill onion and peppers covered, over medium heat 4-6 minutes on each side or until tender.
Grill steaks, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let steaks stand 5 minutes
Thinly slice steaks across the grain. Serve vegetables and beef on tortillas; top with cheese. Sprinkle with cilantro for extra punch of flavor