Slice the skirt steak into thin strips against the grain, then toss in a bowl with garlic, cumin, paprika, garlic powder, salt, and pepper. Let it marinate briefly while you prepare the vegetables.
Heat a tablespoon of olive oil in a large skillet over high heat until shimmering and just starting to smoke, filling your kitchen with a savory aroma.
Add the sliced peppers and onions to the hot skillet. Let them sizzle loudly, stirring occasionally, until they start to soften and develop some charred spots, about 5-7 minutes. Turn down the heat slightly if they begin to burn.
Push the vegetables to one side of the skillet, then add the marinated steak strips to the empty space. Cook without moving for 2-3 minutes until the edges are browned and crispy.
Use tongs to flip the steak, cooking for another 2-3 minutes until just cooked through and still juicy. Mix the steak with the peppers and onions, letting everything cook together for another minute.
Remove the skillet from heat and let the filling rest for a minute. Meanwhile, warm the tortillas in a dry skillet or microwave until pliable and soft.
Spoon generous amounts of the sizzling steak and vegetable mixture onto warm tortillas, then fold or roll them up to serve. Enjoy the smoky aroma and juicy bites!
