1 (1 1/2 pound) boneless sirloin steak, cut thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 teaspoon season salt
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1 large green bell pepper, julienned
1 large onion, julienned
6 to 8 (7-inch) flour tortillas
Shredded Cheddar cheese
Salsa, lettuce and tomatoes (optional)
In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a crockpot. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well. Cover and cook on HIGH for 2 1/2 to 3 hours or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour or until 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 and tomatoes, if desired. Fold in sides of tortillas and serve immediately.