Directions

1. In small bowl, blend chile rub ingredients (brown sugar, chili powder, ancho chile powder, salt, garlic pepper seasoning, ground cumin, ground oregano, ground thyme); mix well to remove all lumps. Reserve 2 teaspoons mixture for vegetables; set aside. In medium bowl, toss pork strips and garlic with remaining rub mixture; toss to coat well. Set aside while cutting vegetables.
2. In separate bowl, combine onion and bell peppers. Add reserved chile rub; toss to coat; set aside. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add pork mixture; cook and stir 3 to 4 minutes. Remove pork to plate; cover loosely to keep warm.
3. Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add vegetable mixture. Cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add tomato, lime juice and pork (with any accumulated liquid). Cook and stir 1 minute to heat through.
4. Spoon into warm tortillas. If desired, serve with sour cream, guacamole and salsa.
5. NOTE: *Ancho chile pepper is available in spice section of grocery store. Made from ground ancho chile peppers which are dried poblano chiles. They are a deep reddish brown and have a rich, slightly fruity flavor in the dried state. If desired, regular chili powder can be substituted.