Combine the first 6 ingredients in a blender, food processor or in a bowl using an immersion blender (you can also chop the ingredients by hand and stir to combine).

Place the skirt steak in a zipper bag with the marinade (you may need to cut it into several large slabs).

Marinate the meat for 4-24 hours in the refrigerator.

Add 1 tbsp of oil to a large saute pan over medium to high heat or you could also cook the meat on a grill or use a grill pan.

Place the drained meat in the saute pan or grill and cook for 2 minutes on each side.

Place on a cutting board and allow to rest for 5-10 minutes.

Heat another tbsp of the oil in the saute pan over medium heat and cook the onions and peppers for 4-5 minutes.

Slice the meat.

Cover a tortilla with desired accompaniments, meat, onions and peppers.

Serve.