Fajita

5 teaspoons McCormick Gourmet Collection Fajita Seasoning, divided

	1/2 teaspoon McCormick Gourmet Collection Oregano
	1/4 cup vegetable oil
	1/4 cup red wine vinegar or cider vinegar
	1 1/2 pounds sirloin steak or boneless chicken breasts, cut into thin strips
	1 medium onion, cut in thin strips
	1 bell pepper, cut in thin strips
	Flour tortillas
	Optional toppings: salsa, guacamole, shredded cheese, sour cream

Combine 4 teaspoons fajita seasoning with oregano, oil and vinegar in a bowl or self-closing plastic bag. Add beef or chicken; turn to coat. Refrigerate 30 minutes.

Heat large nonstick skillet over medium-high heat. Lift meat strips from marinade and place in heated skillet. Sauté over medium-high heat 3 minutes. Sprinkle remaining 1 teaspoon Fajita seasoning over meat strips. Add onion and bell pepper; cook and stir 5 to 6 minutes longer or until meat is done and vegetables tender.

Place some mixture in center of warm tortillas. Garnish, if desired. Fold over sides of tortilla.