2bell peppers(I used green and red, cut into thin strips)
1large onion(cut into thin strips)
Tortillas for serving
Your favorite toppings(we had black beans, salsa, and cheese)
Combine lime juice, spices, and garlic. Add meat and toss to coat, making sure all the meat is covered with the marinade. Marinate for at least 30 minutes or up to 2 days.
Heat a large (preferably cast iron) skillet on high heat. Coat lightly with olive oil. When it's hot, add the peppers in a single layer. Wait a few minutes before stirring to let them begin to char, then add the onion and sprinkle with salt. Cook for a few minutes without stirring to allow the onions to brown as well. Once the vegetables have browned and softened, remove them from the pan.
Add a little more oil, and once the oil is hot, add the meat in a single layer. Let the meat cook for a few minutes before stirring to let it brown. Cook for 4-5 minutes, until meat is browned and cooked through. Return vegetables to the pan and stir to combine. Heat until the vegetables are warm, then serve.