Ingredients

• 1/2 cup olive oil
• 4 tablespoons tequila
• 4 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 4 large garlic cloves, smashed
• 1 jalapeno, chopped
• 2 tablespoons honey
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 1 (1 1/2 pound) skirt steak, cut in 1/2
• 2 tablespoons olive oil
• 1 poblano pepper, sliced
• 1 red bell pepper, sliced
• 1 large onion, sliced
• 18 flour tortillas
• Fresh sprigs cleaned cilantro, for garnish
• Lime wedges, for garnish
• Sour cream, for garnish
• Salsa verde, optional garnish

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Instructions

1. Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
2. Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
3. Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
4. Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
5. Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.