In a small bowl combine garlic salt, cumin, and oregano. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add 2 teaspoons of the garlic salt mixture, the sweet pepper, onion, and chipotle peppers. Cook and stir for 2 to 3 minutes or just until vegetables are tender. Using a slotted spoon, remove vegetables from skillet; keep warm.
Add remaining oil, remaining garlic salt mixture, and the meat to same skillet. Cook meat over medium-high heat about 4 minutes on each side or until meat is slightly pink in the center. Transfer meat to a serving platter, reserving drippings in skillet. Thinly slice meat; keep warm.
Return vegetables to skillet. Stir in tomato; heat through. Spoon vegetables over meat. To serve, fill tortillas with meat-vegetable mixture; roll up. Serve with guacamole. If desired, garnish with fresh cilantro. Makes 4 servings.