Combine the lime juice, granulated garlic, onion powder, cumin and cayenne pepper in a bowl and whisk together. Then slowly whisk in the oil.

Pour marinade over meat, seal and refrigerate for at least four hours and up to overnight.

Place second measure of oil in a large skillet over high heat until the oil just begins to smoke.

Drain the marinade and place the meat into the hot skillet. Reduce heat to medium-high.

Season with salt and pepper and cook meat for 4-5 minutes until most of the liquid has evaporated.

Add the mushrooms, onions, and bell peppers to the skillet and cook until fork tender.

Add the diced tomatoes and cook approximately 1 more minute, just until the tomato is heated through.

Remove from skillet and serve immediately.

Suggestions: Serve with warm tortillas, salsa (recipe available on my profile), sour cream, guacamole or any other suitable items of your liking.