• Put in Resealable Plastic Bag:
• 1½ lb Boneless, Skinless Chicken Cut into Strips
• 2 Tbsp Canola Oil
• 2 Tbsp Lemon Juice
• 1½ tsp Seasoned Salt
• 1½ tsp Dried Oregano
• ½ tsp Ground Cumin
• 1 tsp Garlic Powder
• ½ tsp Chili Powder
• ½ tsp Paprika

½ tsp Crushed Red Peppers

• Cook in skillet:
• Madinaded Chicken
• 2 Tbsp Canola Oil
• ½ Medium Sweet Red Pepper, Julienned
• ½ Medium Green Pepper, Julienned
• 4 Green Onions, Thinly Sliced
• ½ Cup Chopped Onion

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In a large resealable 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 large skillet, sauté 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.

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Cook Time:	1 Hrs
Method:	Stove

Serves:	4-ish
Rating:	Very Good

Source:	Taste of Home
Date:	Feb, 2015