In heavy plastic bag, combine pork strips and dressing. Refrigerate several hours or overnight. Drain off liquid.

 

Heat oil in a 12 inch nonstick skillet over medium-high heat; stir fry pork and onion slices for 5 minutes.

 

Stir in peppers and cook 5 more minutes.

 

Add garlic powder and lemon juice; toss to coat. Serve in warm tortillas.