In a small bowl, whisk the first seven ingredients until blended. Divide marinade between two large resealable plastic bags. Add peppers and onion to one bag; seal bag and turn gently to coat. Cut skirt steaks in half and add to the second bag; seal bag and turn to coat. Refrigerate vegetables and beef 8 hours or overnight.
Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat 4-6 minutes on each side or until tender. Grill jalapenos 2-3 minutes on each side or until crisp-tender. Grill steaks, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness. Let steaks stand 5 minutes.
Cut peppers into strips; coarsely chop onion. Thinly slice steaks across the grain. Serve vegetables and beef on tortillas; top with cheese.
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 68 (16%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 8.7mg||3 %|
|Sodium 130.9mg||5 %|
|Potassium 407.6mg||11 %|
|Total Carbohydrate 79.1g||23 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 67.9g|
|Protein 12.1g||17 %|
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Calories per serving: 414
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