| 1 teaspoon | Olive oil |
| 1 pound | Pork tenderloin, cut into thin strips |
| 1/2 teaspoon | Salt |
| 1/4 teaspoon | Freshly ground black pepper |
| 1 | Red bell pepper, thinly sliced |
| 1 | Green bell pepper, thinly sliced |
| 1 | Small onion, thinly sliced |
| 1 clove | Garlic, minced |
| 1/2 teaspoon | Ground cumin |
| 2 teaspoons | Fresh lime juice |
| 8 | (6-inch) fat free flour tortillas, warmed |
| 1/2 cup | Prepared salsa |
| | Shredded lettuce, chopped avocado, chopped fresh cilantro, chopped tomatoes and sliced olives, for garnish |
Heat oil in large skillet over high heat. Add pork; sprinkle with salt and pepper and cook, stirring, 2 minutes. Stir in bell peppers, onion, garlic, and cumin. Cook until vegetables are tender-crisp, 3 to 4 minutes more. Stir in lime juice.
To serve, roll 3/4 cup pork mixture in each tortilla with 1 tablespoon salsa and choice of garnishes.