Marinate the vegetables.

In a bowl combine pepper steak, paprika, garlic and onion powder, black pepper, salt and oil. Add lime juice and adobo sauce and stir to combine. Marinate for up to half an hour or overnight.

For the Shells: Wrap the defrosted eggroll wrappers around the grates of an oven rack to bake them into taco shells.

Cook the Pepper Steak: Heat a large heavy bottom pot over medium-high heat. Add oil and meat mixture. Sauté for eight to 10 minutes, stirring occasionally. (The meat will release a lot of liquid – that is normal).

Add tomato sauce and chipotle and cover pot. Lower heat to a simmer.

Allow meat to cook for 20 minutes with the pot covered, stirring every three minutes.

Once meat is soft and fork tender, serve in tacos and enjoy.