Ingredients
1 tsp. Minced Garlic
1 tsp. Minced Onions
3/4 tsp. Ground Cumin
3/4 tsp. Oregano Leaves
1/2 tsp. Cilantro Leaves
1/2 tsp. Coarse Ground Black Pepper
1/4 cup lime juice
1/4 cup orange juice
2 tbsp. Olive Oil
1/2 tsp. salt
1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
1 medium green or red bell pepper cut into thin strips
1 medium onion thinly sliced
8 flour tortillas (8 inch)
Preparation
Mix juices, oil, all of spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell peppers, onion, and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through. Spoon chicken mixture into warmed tortillas. Serve with assorted toppings if desired.
