3/4 pound flank steak
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
4 gf corn tortillas
1 teaspoon vegetable oil
2 cups onion, sliced
1/3 cup green pepper, cut into 1/4 inch strips
1/3 cup red bell pepper, cut into 1/4 inch strips
1/3 cup yellow bell pepper, cut into 1/4 inch strips
1 Tablespoon lime juice
1/4 cup gf sour cream, optional
Pico de Gallo
Cilantro sprigs