Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons tequila
• 2 teaspoons minced jalapeño chili
• 1 teaspoon grated lime peel
• 8 to 10 ounces skirt steak, cut crosswise into 1-inch-wide strips
• 6 large green onions, trimmed to 8-inch length
• 8 1-inch squares green bell pepper
• 4 6- to 7-inch-diameter flour tortillas

Instructions

1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients in 8x8x2-inch glass baking dish to blend. Add beef and green onions; stir to coat. Let stand 10 minutes. Thread beef onto 2 long metal skewers. Thread green onions and bell pepper squares onto 2 long metal skewers. Sprinkle with salt and pepper.
2. Grill beef and vegetables until beef is cooked to desired doneness and vegetables are slightly charred and almost tender, turning often, about 8 minutes. Meanwhile, grill tortillas until warm and beginning to brown in spots, about 1 minute per side. Using fork, push beef and vegetables off skewers onto work surface; chop coarsely. Place 2 tortillas on each plate. Divide filling among tortillas; roll up and serve.