2 tsp Minced Garlic
2 tsp Minced Onions
1 1/2 tsp Ground Cumin
1 1/2 tsp Oregano Leaves
1 tsp Cilantro Leaves
1 tsp Coarse Ground Pepper
1 tsp salt
1/2 cup EACH lime AND orange juices
4 tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
1 medium green OR red bell pepper, cut into thin strips (we skipped this)
1 medium onion, thinly sliced (we diced)
8 flour tortillas (8 inch) (we used wheat tortillas)
1) Mix juices, oil, all of the spices and salt in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. I prefer to marinade overnight.
2) Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and about 1/4 cup of the marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
3) Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired. We typically have sweet onion salsa, cheese, sour cream, black olives, lettuce, and tomatoes on hand for toppings.