Ingredients:

1 lb veal shoulder cutlets (450g), cut ⅛- ¼ inch thick (30-60mm)
1 tablespoon olive (15ml) oil 2 medium red or yellow bell peppers, cut into ¾ inch thick strips 2cm
1 medium onion, sliced salt and pepper
8 small flour tortillas (6-7 inch diameter) (15cm)
chopped fresh cilantro prepared salsa

Marinade:
3 tablespoons fresh lime juice (45ml)
1 tablespoon (15ml) olive oil
2 cloves garlic, minced

Instructions

Stack veal cutlets cut into 3×1 inch strips. (7.5cm X 2.5cm).Combine marinade ingredients in medium bowl.Add veal strips and marinate 10 minutes

Meanwhile, heat ½ of oil in large non stick skillet over medium-high heat until hot.Add bell peppers and onion stir-fry 4-5 minutes or until crisp-tender.Remove from skillet keep warm.

Drain veal discarding marinade.Add ½ of veal to skillet; stir-fry 1-2 minutes or until outside of surface of veal is no longer pink.Do not overcook.Repeat with remaining oil and veal.Season with salt and pepper as desired.

Combine veal and bell pepper mixture.Sprinkle with cilantro as desired.Serve with tortillas and salsa.