Ingredients

• 3/4 lb boneless lamb, shoulder or leg, sliced into thin 2-inch strips
• 2 cloves garlic, finely chopped
• 2 Tbs white vinegar
• 1 Tbs orange juice
• 1 tsp dried oregano leaves, crumbled
• 1 tsp seasoned salt
• 1/2 tsp ground cumin
• 1/8 tsp red pepper sauce
• 1 Tbs cooking oil
• 1 medium onion, peeled and sliced
• 1 green bell pepper, sliced
• 8 flour tortillas, warmed
• 1 cup shredded lettuce, divided
• 1 tomato, chopped
• 8 Tbs salsa
• 8 Tbs guacamole