INGREDIENTS
1
Hatfield dry rub seasoned tuscan herb tenderloin
2
Bell peppers
1/2 cup
Cilantro, fresh
2
ears Corn
2
Jalapenos
1
Lime, juice of
2
Onions
1/2
Red onion
2
Tomatoes, ripe
1 tbsp
Balsamic vinegar
1
Salt and pepper
6
10-inch corn tortillas