For Marinade: Combine marinade ingredients in bain marie such as oil, lime juice, cilantro, garlic, 2 tbsp. pepper sauce, oregano, cumin and 2 tsp. salt; blend with immersion blender until emulsified. Set aside.
Cut veal into 1/4- to 1/2-inch wide x 2-1/2- to 3-inch long strips; jacquard veal to tenderize. Place in large non-reactive container. Add 1-1/2 cups of the marinade; toss to coat veal. Cover and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade for avocado sauce and vegetables.
Remove veal from marinade. Cut strips crosswise into 1/8-inch thick medallions. Cover and refrigerate until ready to use.
For Vegetables: Combine vegetables in large bowl such as asparagus, mushrooms, onions and bell peppers. Cover and refrigerate until ready to use.
For Avocado Sauce: Place avocado pulp and reserved marinade in blender container. Cover; purée until smooth. Season with 1/2 teaspon salt and 1/2 teaspon pepper sauce. Cover and refrigerate until ready to use.
Per Order: Stir-fry 6 oz veal medallions in hot pan 3 to 4 minutes or until medium doneness. Keep warm.
Sauté 4-1/4 oz vegetables until crisp-tender. Toss with 1 Tbsp reserved marinade. Divide veal and vegetables evenly between 2 lettuce leaves; top with 2 Tbsp avocado sauce and 2 Tbsp each Cheddar and Monterey Jack cheeses. Garnish with cilantro sprigs.