1½ lbs. boneless, skinless chicken breast-cut into strips
3 garlic cloves, minced
¼ cup orange juice
¼ cup pineapple juice
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
Mix juices and spices in a bowl or zip lock bag, add chicken. Marinate 30 minutes.
Discard marinate and grill or broil chicken for 2 minutes on each side or until tender and juices run clear. (Or prepare stir-fry method, prior to adding veggies)
Heat 1 Tblsp. olive oil in wok or large skillet. Add
1 large sweet onion, thinly sliced
1 ½ large red peppers, thinly sliced
1 ½ large green peppers, thinly sliced
3 cloves of garlic, minced (this extra garlic is optional)
Cook for about 3 minutes, veggies should be tender crisp, not soft.
Add ¾ cup of your favorite prepared salsa and
1 Tblsp. cilantro (if you like cilantro)
Heat through. Serve on 8 warm tortillas.
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