1-1/2 lbs. angus beef top sirloin steak, cut into thin strips
2 Tbls. canola oil
2 Tbls. lemon or lime juice
1 garlic clove, minced
1-1/2 t. ground cumin
1 t. seasoned salt
1/2 t. chili powder
1/2 t. crushed red pepper flakes
1 large green pepper (or red, green & yellow) julienned
1 large onion, julienned
6 to 8 whole tortillas (8 inches)
shredded Mexican-blend cheddar cheese
salsa
low-fat sour cream
shredded lettuce, optional
diced tomatoes, optional
sliced avocado, optional
In a large skillet, brown steak in oil over medium heat until almost done. Place steak and some of the drippings in a 3-qt. slow cooker. Stir in the lemon or lime juice, garlic, cumin, salt, chili powder and red pepper flakes.
Cover and cook on low for 2-3 hours or until meat is tender. Add peppers and onions; cover and cook for 30 minutes on high, then another 30 minutes on low until meat and vegetables are tender.
Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce, avocados and tomatoes if desired.