Slice the backstrap into thin strips about two inches long and a half inch thick. Season the meat with one tablespoon of the seasoning.
Cut the backstrap into strips and season it well.
Mix the flour, corn starch, remaining two tablespoons of seasoning, salt, and pepper. Add the flour to a bag and add one half of the seasoned meat. Shake well to coat.
Add the backstrap and seasoned flour to a bag and shake well to coat.
Remove the dredged meat and add remaining backstrap to the bag. Shake well to coat.
Fry the backstrap in batches to keep from overcrowding the pan.
Add some of the floured backstrap to the hot grease in the skillet. Fry for one to two minutes before flipping to brown the opposite side. Move the cooked backstrap to a paper-lined sheet pan while you finish frying remaining meat in batches.
Frying the backstrap in bacon grease adds a bit of smoke flavor.
Serve the fried backstrap with your favorite taco toppings and lime wedges.
Serve with warm tortillas and your choice of toppings.