Make the marinated steak: Mix all ingredients together in a large bowl. Toss to coat the steak in the marinade. Cover bowl and place in refrigerator. Let steak marinate for 30 minutes or up to 1 day.

Prep the ingredients per the instructions above.

Make the rice: add all the ingredients to a saucepan on medium heat. Season with salt and pepper. Stir together. Cook the rice according to the instructions on the package. Once tender, cover with a lid to keep warm until serving.

Heat the oil in a skillet on medium heat. Saute the peppers and onions until softened. Add the steak. Cook until the steak is nicely browned then set aside. Cook the steak to your desired temperature using a thermometer (see below). Set the steak aside to rest for 5 minutes before cutting it up into bite-sized pieces.

Warm the taco shells on both sides in the skillet over medium heat.

Mix the ingredients for the margarita until very well combined (tequila optional). Serve over ice if desired.

Serve the steak with taco shells. Enjoy with sour cream, rice, and margarita.