For the Marinade:
- 1 ½ pounds flank steak, skirt steak, or thinly sliced sirloin
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Juice of 2 limes
- Salt and pepper to taste
For the Fajitas:
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 8-10 flour tortillas
- ½ cup chopped fresh cilantro
- Optional toppings: sour cream, guacamole, shredded cheese, salsa