Directions
In a bowl, combine the sliced flank steak, 1 tablespoon of olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Heat the remaining olive oil in a large skillet over high heat. Add the steak in a single layer and cook for 3 to 4 minutes until browned. Transfer the steak to a plate. Add the onion and bell peppers to the skillet and cook for 5 minutes until crisp-tender. Return the steak to the skillet and toss for 2 minutes. Warm the tortillas in a dry skillet and serve them with the steak mixture, sour cream, and cilantro.