Ingredients:
- 1 tsp. minced garlic
- 1 tsp. minced onions
- 3/4 tsp. ground cumin
- 3/4 tsp. oregano
- 1/2 tsp. cilantro
- 1/2 tsp. 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 onion, thinly sliced
- 1 medium green or red bell pepper, cut into thin strips
- 8 tortillas (corn for gluten free)
Directions:
- Mix juices, oil, and all the spices and salt in a 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 pepper, onion and reserved marinade; cook and stir 5 min. or until tender. Return chicken to skillet. Cook 2-3 min. or until heated through.
- Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.