Ingredients
1 pound veal shoulder cutlets, cut 1/8 to 1/4 inch thick
1 tablespoon olive oil
2 medium red or yellow bell peppers cut into 3/4-inch wide strips
1 medium onion, sliced
8 small flour tortillas, warmed
Chopped fresh cilantro, prepared salsa

Marinade:
3 tablespoons fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced

Method:

Pound veal cutlets to 1/8-inch thickness; cut into 3 x 1-inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.

Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm.

Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal.

Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.