Start making 1-2 hours before. Can refrigerate uncooked leftovers and cook the next day.
Slice the meat, onion and pepper into strips. Mix with all the marinade ingredients and salt and refrigerate until needed.
When ready to eat, get ready all wanted toppings. Set aside a wide pan to heat the tortillas.
Heat a pan or wok until hot. Add a bit of oil and 1-2 portions of the marinated mixture to the pan and cook on high heat. Cover if needed so it cooks enough without burning.
At the same time heat 1-2 tortillas. Top with cooked meat and toppings. Serve right away.
If more is needed, cook more batches (don’t overcrowd the pan so the meat doesn’t boil, but fry).
If using corn tortillas, you can heat a stack of them one after the other and keep them warm in a kitchen towel.