1/4 cup fresh lime juice
2 pounds Personal Gourmet Carne Asada 
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic

Lightly mashed Avacados

2 teaspoons oil
Lime wedges, accompaniment
 

Remove the meat from the bag and pat dry. Preheat the grill to high, and preheat the oven to 325 degrees F.

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.

Cook the Carne Asada steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, ½  teaspoon salt, and ½  teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.

 Divide among the warmed tortillas and top with the vegetables and Avacado. Squeeze with lime juice and serve immediately.

Optional: Serve with cold beer or tequila shots.