Served with warm tortillas.
Combine 1/4 cup lime juice, 2 Tbsp of the oil, garlic, 2 tsp soy sauce, the salt, liquid smoke, cayenne pepper, and black pepper in a resealable container, add chicken/steak, cover, and refrigerate for at least 2 hours or overnight.
Combine water, remaining soy sauce and lime juice, and a dash of salt and pepper - set aside.
Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
Cut meat into thin strips - set aside and keep warm.
In a large skillet over medium-high heat, cook onion and peppers in remaining oil until brown - remove from heat and pour reserved liquid mixture over onions and peppers.
Warm the tortillas in a dry skillet for 30 seconds per side, and keep them wrapped in a towel until serving.
Toss together meat, onions, and peppers.
Can serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.