1. Pound veal cutlets to 1/8 inch thickness; cut into 3 x 1 inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.
2. Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm.
3. Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal.
4. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.
Nutrition information per serving: 428 calories; 30 g protein; 45 g carbohydrate; 14 g fat; 370 mg sodium; 95 mg cholesterol.