1-1/2 cups frozen bell pepper strips (from 16-oz pkg)
1 cup vertically sliced red onion
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
4 flour tortillas (6 inch), warmed
Combine steak, lime juice and chili powder in medium bowl. Stir until well coated; set aside.
Meanwhile, spray medium skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
Add steak mixture to skillet; cook 4 minutes or until browned, stirring occasionally. Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide steak mixture evenly between tortillas.
Use flank steak if skirt steak is not available at the store.