1/4 cup lime juice
1/4 cup orange juice
2 Tbsp olive oil
1/2 tsp salt
1 tsp minced garlic
1 tsp minced onion
3/4 tsp ground cumin
3/4 tsp oregano
1/2 tsp chopped cilantro
1/2 tsp ground black pepper
1 1/2 lb boneless skinless chicken breasts
1 red or orange bell pepper
1 medium white or sweet onion
1/3 cup frozen kernel sweet corn
flour tortillas
Mix juices, oil, and spices in a gallon-size zip-top bag. Slice chicken into thin strips and add to marinade in bag, mixing well to coat evenly. Refrigerate at least 30 minutes.
Meanwhile, slice bell pepper and onion into strips, warm tortillas, and pre-heat a large skillet over high heat. Drain chicken (reserving marinade), then cook fast (about 3 minutes) in hot skillet, stirring often. Remove chicken and keep warm. Add veggies to skillet and saute a few minutes, then add to chicken. Pour reserved marinade into skillet and bring to a boil. Stirring often, cook for 3-5 minutes, turn heat to low, and add chicken and veggies back in, stirring to coat and heat through.
Serve in warm flour tortillas and any preferred toppings (rice, salsa, cheese, lettuce, tomato, avocado, etc.)
Yield: about 6 large servings
Time to make: 30+ minutes
Source: altered from a McCormick recipe (submitted by Angela Peterson Hoffman)