Instructions: Stack Tortillas, wrap in foil, and place in a 350 Degree F. oven until heated through, (about 15 minutes).

Meanwhile, heat 1 Tbls of the oil in a wok or wide frying pan over high heat. Add a third of the beef and cook, stirring, until lightly browned,

(about 2 minutes). With a slotted spoon, transfer the beef to a bowl.

Repeat to brown the remaining beef, using 2 more Tbls of the oil.

Add the remaining Tbls of oil to the pan and then add the garlic, onion, chiles, and bell pepper. Cook, stirring, until the onion is tender-crisp to bite, (about 2 minutes). In a small bowl, mix the cumin, lime juice, and cornstarch then add to the pan. Stir in the tomatoes, then add the beef and accumulated juices; bring to a boil, stirring. Season mixture to taste with the salt and pepper, then transfer to a warm serving dish and keep warm.

Pit, peel and dice the avocado. Spoon beef mixture into the warm tortillas and offer the avocado, lime wedges, and sour cream to add to the taste.

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