½ bunch cilantro 

1 green bell pepper 

1 jalapeño 

1 red bell pepper 

1 yellow onion 

1 ½ pounds beef petite top sirloin steak 

2 avocados 

2 limes 

2 tbsp taco seasoning 

4 tbsp olive oil, divided 

8 oz low-moisture part-skim shredded mozzarella cheese 

8 oz thick-cut bacon 

8 soft white corn tortillas 

Mexican style salsa 

Peel and slice the onion. Cut the red and green peppers into strips. Slice the jalapeño and cut the lime into wedges. Rough chop the cilantro. Cut the bacon into 1-inch pieces. Trim any excess fat from the beef and cut into strips ½"x½"x2". Toss the beef strips with the taco seasoning. 

Place the bacon in a nonstick pan and cook over medium heat, stirring occasionally until crispy. Drain off any excess fat and set aside. 

Heat a large heavy frying pan, preferably cast iron, over medium-high heat. Once hot. add 2 teaspoons olive oil and the onions and bell peppers. Cook, stirring occasionally, until the peppers are a little browned and softened. Remove from the pan and set aside. 

Return pan to high heat. Once hot, add 2 teaspoons olive oil and the beef. Spread into an even layer. Let sear without stirring for 2-3 minutes. Stir and let sear again. Once the beef is cooked, add the peppers and onions back to the pan. Top with the bacon and cheese. Turn off the heat and cover the pan for 2 minutes to let the cheese melt. 

Meanwhile, heat the tortillas and slice the avocado. 

Serve the beef straight from the pan with the tortillas, salsa, lime wedges, sliced jalapeño and chopped cilantro.