In a large zipper-topped plastic bag, combine pork strips, steak sauce and the juice from one lime; seal bag and refrigerate for 30 minutes.
Heat a skillet coated with cooking spray over medium-high heat. Add bell peppers, onion and Serrano chili pepper; cook for 6 to 8 minutes or until onion and peppers are soft.
Transfer to a bowl and toss with remaining lime juice and all of the chopped cilantro. Cover and keep warm. Add pork mixture to skillet; cook for 4 to 5 minutes or until cooked through.
Spoon evenly onto warm tortillas and top with vegetables, rice and cheese.