- 4 tablespoons cooking oil.
- 2 tablespoons lemon juice.
- 1 and half teaspoons seasoned salt.
- 1 and half teaspoons dried oregano.
- 1 and half easpoons ground cumin.
- 1 teaspoon garlic powder.
- Half teaspoon chili powder.
- Half teaspoon paprika
- Half teaspoon crushed red pepper flakes, optional
- 1 and half pounds boneless skinless chicken breast, cut into thin strips
- Half medium sweet red pepper, julienned
- Half medium green pepper, julienned
- 4 green onions, thinly sliced
- Half cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
METHOD:
- In a plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
- In a skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
- Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
- Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
