Cut steak or chicken across the grain into thin slices. Combine cumin, garlic salt and oregano. Heat 1 tablespoon Pacifica Culinaria Toasted Onion Avocado Oil and 1 tablespoon of the spice mixture in a large frying pan or wok. Add bell peppers, onion and chilies. Fry over medium heat, stirring constantly for about 2-3 minutes, or until vegetables are tender, yet crisp. Remove vegetables from pan and set aside. Add remaining oil and spice mixture to pan and fry meat strips in two batches for about 2 minutes. Return vegetables to pan and heat mixture through, stirring constantly. Add tomato chunks at the end. Serve with heated tortilla and garnish with sour cream, guacamole, cheese and chopped cilantro.