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1. *Marinate steak*: Whisk lime juice, olive oil, garlic, oregano, cumin and cayenne pepper (if using). Add steak; refrigerate for 2-4 hours or overnight.
2. *Grill steak*: Preheat grill to medium-high. Remove steak from marinade; cook for 5-7 minutes per side or until desired doneness. Let rest.
3. *Sauté onions and bell peppers*: Heat oil in a large skillet over medium-high. Add onions and bell peppers; cook until tender, about 5 minutes.
4. *Assemble Crunch Bombs*: Cut steak into small pieces. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. *Build Crunch Bombs*: Place a few pieces of steak onto a tortilla, followed by sautéed onions and bell peppers, cheese, avocado, sour cream and salsa. Fold tortilla to enclose.
6. *Serve and enjoy*: Serve immediately.
Variations
1. Add diced tomatoes or jalapeños for extra flavor.
2. Use different types of cheese, such as Queso Fresco or Pepper Jack.
3. Substitute chicken or shrimp for steak.
Tips
1. Let steak rest before slicing to ensure tenderness.
2. Use leftover steak for future meals.
3. Experiment with various salsa and cheese combinations.
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