|1/2 lb. Pork tenderloin, or chicken, or sirloin flank steak|
1/4 C Lime juice
1 1/2 t. ground cumin
3/4 t. Salt
1 t. Garlic
1 Large onion, Sliced thin
3 Medium bell peppers (red, green yellow), sliced thin
4 flour tortilla shells (6 to 8 inches in diameter)
Trim fat from pork; cut into 2 x 1/2-inch strips.
Mix lime juice, cumin, salt, garlic and pork in a heavy-duty resealable plastic bag. Seal bag and refrigerate at least 8 hours but no longer than 24 hours. Remove pork from marinade; save marinade. Spray skillet with non-stick cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onions and peppers are crisp-tender.
Place 1/4 mixture in center of tortillia. Fold one end up about 1-inch over pork mixture; fold right and left sides over folded end, overlapping.