By Brenda Storch, Messianic Rebbetzin of The Tabernacle
1 tsp. Minced Garlic
1 tsp. Minced Onions
3/4 tsp. Cumin
3/4 tsp. Oregano
1/2 tsp. Cilantro
1/2 tsp. Black Pepper
1/4cup each line and orange juices
2 tablespoons olive oil
1/2 teaspoon salt
1 ½ pound boneless skinless chicken breasts, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas, 8-inch
Mix juices, oil, all of the spices and salt in a small bowl. Reserve ¼ cup of the 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.
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 reserve marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2-3 minutes or until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.