Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Remove beef from marinade; discard marinade. Preheat large nonstick skillet over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.
Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese. Spicy Pico de Gallo: Combine 1-1/2 cups chopped tomato, 1/2 cup finely chopped onion, 1/4 cup chopped fresh cilantro and 1 tablespoon minced jalapeño pepper in large bowl. Stir in 1/4 cup hot picante sauce or salsa and 1 tablespoon fresh lime juice. Cover; refrigerate 1 hour to let flavors blend.
Nutrition information per serving: 279 Calories; 144 Calories from fat; 16g Total Fat (7 g Saturated Fat; 3 g Monounsaturated Fat;) 52 mg Cholesterol; 447 mg Sodium; 17 g Total Carbohydrate; 1.1 g Dietary Fiber; 17 g Protein; 2.2 mg Iron; 2.7 mg NE Niacin; 0.2 mg Vitamin B6; 2.5 mcg Vitamin B12; 4 mg Zinc; 22 mcg Selenium.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Niacin, and Vitamin B6.