Ingredients:

• 1/4 cup olive oil
• Juice of 2 limes
• 3 garlic cloves, minced
• 1 soy sauce
• 1 teaspoon honey
• 1 tablespoon chopped cilantro
• 1 teaspoon cumin
• I teaspoon smoked paprika
• Salt and pepper, to taste
• I lb chicken breast or flank steak, into thin strips
• 2 peppers (different colors), sliced
• 1 large onion, sliced
• 8 flour tortillas, warmed
• 2 ripe tomatoes, diced
• I small red onion, finely chopped
• Juice of 1 lime
• 1 jalapeno, seeded and finely chopped
• 1/4 cup chopped cilantro

Instructions:

1. Combine all the marinade inåredients 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, jalapeöo, 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.