INGREDIENTS:

• 1/4 cup olive oil 
• Juice of 2 limes 
• 1-2 tablespoons garlic minced
• 1 tablespoon soy sauce 
• 1 teaspoon honey 
• 1 tablespoon chopped cilantro 
• 1 teaspoon cumin 
• 1 teaspoon smoked paprika 
• Salt and pepper, to taste 
• 1 lb chicken breast or flank steak, sliced into thin strips 
• 2 bell peppers (different colors), sliced 
• 2 tablespoons onion minced 
• 8 flour tortillas, warmed 
• 2 tablespoons tomato powder 
• 1 small red onion, finely chopped 
• Juice of 1 lime 
• 1 jalapeño, seeded and finely chopped 
• 1/4 cup chopped cilantro 
• Salt, to taste 

INSTRUCTIONS: 

1. Combine all the marinade ingredients in a bowl. Add the meat, ensuring it's well coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor. 
2. Mix together the tomatoes, red onion, lime juice, jalapeño, and cilantro in a bowl. Season with salt and set aside to let the flavors meld. 
3. Heat a skillet or grill pan over medium-high heat. Remove the meat from the marinade and cook until nicely charred and cooked through, about 5-6 minutes per side. Remove and keep warm. 
4.  In the same skillet, add the bell peppers and onion. Cook until charred and tender, about 5-7 minutes. 
5. Slice the meat into strips (if not already done) and serve on warm tortillas with the grilled vegetables and a spoonful of the homemade salsa. Offer lime wedges, sour cream, and additional cilantro for garnishing.