Ingredients:

1/3 cup fresh lime juice
1/4 up golden tequila or dark rum
3 tbsp finely chopped onion
3 tbsp olive oil
2 cloves garlic, minced
1 1/2 lb venison top round steak, 1-inch thick
2 large red peppers, seeded and cut into 10 strips
1 large yellow pepper, seeded and cut into 10 strips
1 large green pepper, seeded and cut into 10 strips
6 flour tortillas (10-inch) warmed

Garnishes:

Salsa
Sour cream
Guacamole
Sliced green onions

Directions:

In a large plastic food-storage bag, combine juice, tequila, onion, oil, and garlic. Add steak, seal bag and turn to coat. Refrigerate overnight, turning bag occasionally.

Drain and discard marinade from steak. Prepare grill for medium direct heat. Grill steak, covered, for 15 to 18 minutes, or until meat is desired doneness, turning steak  over once or twice. At the same time, grill peppers for 6 to 8 minutes, or until tender and slightly blackened, turning peppers occasionally.

Thinly slice meat across grain. Spoon steak slices and peppers evenly in center of tortillas. Roll up and serve with desired garnishes.