Combine olive oil, soy sauce, the juice of the limes, crushed garlic, salt, brown sugar, cumin, black pepper, and cayenne pepper in a glass bowl or resealable bag.

Place your choice of protein into the marinade.

Make sure it's fully coated.

Refrigerate for at least 2 hours, preferably overnight for more flavor.

While your meat is soaking up all those delicious flavors, slice your onion and bell peppers into thin strips.

Get your grill nice and hot - whether it’s a stovetop grill pan, a traditional grill, or even a broiler.

Lightly oil the grill to prevent sticking.

Remove the protein from the marinade and let any excess drip off; don’t worry if some of the marinade clings to it — that’s extra flavor!

Grill each side of the steak for about 7 minutes or until it reaches your desired level of doneness.

If using chicken, cook until the internal temperature reaches 165°F.

Let the meat rest on a cutting board, tented with foil, for about 10 minutes.

While the meat is resting, grill the peppers and onions until they're charred and tender.

This usually takes around 5-7 minutes.

Slice the meat against the grain to ensure tenderness.

I like to warm my tortillas on the grill for about 30 seconds on each side.

Pile the sliced protein and grilled veggies onto a tortilla.

Garnish with lime wedges and fresh cilantro.