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.

May also serve with refried beans, fat free sour cream, salsa, and Spanish rice.