Juice of 6 limes
1/2 cup olive oil
2 teaspoons Mexican or standard oregano
2 teaspoons pepper
1 teaspoon salt or to taste
1 teaspoon ground cumin
1 clove of garlic, minced
1/2 cup freshly chopped cilantro
3 pounds skinless boneless chicken breasts, sliced
2 medium yellow onions, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
4 to 6 large flour tortillas
2 to 3 cups shredded red leaf lettuce
Sour cream for garnish
Guacamole for garnish (see recipe)
Makes 4 to 6 servings.
In a small bowl, prepare marinade by combining lime juice, olive oil, oregano, pepper, salt, cumin, garlic and cilantro. Add chicken breast and refrigerate 2 to 3 hours.
When ready to prepare, heat a large saute pan. Remove chicken from marinade with tongs and cook until done. Reserve some marinade.
Heat a medium saute pan, add 2 to 3 tablespoons of the reserved chicken marinade and cook onion and bell pepper slices until just softened.
When ready to assemble, divide chicken among tortillas. Add onions and bell peppers and roll up. Garnish with sour cream. Serve guacamole over lettuce and use for garnish.