2 lbs. Flank Steaks cut into 1-inch strips
12 Flour Tortillas
1 Tbs. cooking oil
1 medium onion, thinly sliced
1 medium green, red, or yellow sweet pepper, cut into thin strips
2/3 cup chopped tomato

Marinade for Flank Steak Strips
1/4 cup tequila
2 Tablespoons chopped fresh cilantro
4 cloves garlic, finely chopped
1/2 teaspoon grated lime peel
1 Tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper

Combine marinade ingredients. Place in a re-sealable plastic bag with flank steak strips. Seal and rotate to season. Refrigerate for 6-24 hours. Pour oil into large skillet and cook onion and sweet pepper strips till crisp-tender. Remove from skillet. Add 1/2 of the undrained flank steak strips to hot skillet. Cook 2-3 minutes or to desired doneness. Repeat with remaining strips. Return vegetables to skillet. Add tomato. Cook and stir an additional 1-2 minutes or until heated through.