Beef Fajita Tacos (SN)

19  ounces		Beef Top Sirloin Steak All Lean Raw
1  cup		Badia Mojo Marinade
1/2  teaspoon		Hytop Adobo Seasoning
1		Clove Garlic, Minced
2  tablespoons		Fresh Cilantro, minced
1  cup		Fresh Tomatoes Chopped
1  cup		Green Bell Pepper Chopped
8  pieces		La Banderita's Flour Tortillas
1  cup		Sargento Artisan Authentic Mexican Cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Beef Fajita Tacos (SN) ingredients. The serving size for any ingredient in Beef Fajita Tacos (SN) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Slice the top sirloin wafer thin, put in a ziploc bag. To the ziploc bag add the garlic, adobo seasoning, and mojo marinade. Seal and put in the refrigerator for 1/2 hour to marinate.
Spray a non stick skillet or cast iron skillet.
Saute the bell pepper and tomatoes in the skillet with the cilantro.
Remove the sauted veggies and put the meat w/o the marinade in the skillet. Cook on medium high, just before completely cooked add in the veggies. Cook another 3 minutes.
Meanwhile heat the tortillas. Serve together topped with the shredded cheese.