APMedicMommy

Fine fine! I can't take the pressure. I will share the recipe.

1 tsp minced garlic
1 tsp minced onions
3/4 tsp ground cumin
3/4 tsp oregano leaves
1/2 tsp cilantro leaves
1/2 tsp coarse ground black pepper
(of course, this being a McCormick inspiration recipe, all the above are supposed to be McCormick seasonings)
1/4 cup each lime and orange juices
2 tbsp olive oil
1/2 tsp salt (um...and I think I forgot to add that. oops)
1 1/2 lbs boneless skinless chix breasts, cut into thin strips
1 medium green or red bell pepper, cut into strips
1 medium onion thinly sliced
8 8 inch flour tortillas

1. Mix juices, oil, sspices, salt in small bowl. Reserve 1/4 cup of 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

2. 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 minutes or until tender. Return chicken to skillet. Cook 2-3 minutes or until heated through.

3. Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.