Ingredients
2 lemons, juiced
1/8 cup tequila
1/2 tablespoon red chili pepper flakes
1 teaspoon chili powder
4 cloves garlic crushed
2/3 pound flank steak cut in strips
2 teaspoons canola oil
1 red bell pepper sliced
1 green bell pepper sliced
1 bunch green onions
1/2 teaspoon salt
1/4 teaspoon pepper
4 (6-inch) tortillas warmed
1 cup chopped fresh cilantro leaves

Instructions
Mix the lemon juice, tequila, pepper flakes, chili powder, and garlic in a medium-sized bowl. Place the steak in the container, cover, and marinate in the refrigerator for at least 45 minutes.

Heat canola oil in a large nonstick saute pan over medium heat. Add bell peppers and onion and saute until crisp tender. Remove from pan, set aside, and keep warm. Remove steak from marinade and discard marinade. Saute steak in the saute pan for about 5 minutes on each side or until cooked through. Return vegetables to pan and warm through for about 1 minute. Season with salt and pepper, to taste. Divide steak mixture evenly among the warmed tortillas. Garnish each with 1/4 cup cilantro, chopped tomatoes and guacamole and serve.