Prep Time: 2 hours or more

Cook Time: 15 minutes

Serves: 6-8

 

Marinade

1/2 cup olive oil

3 T. Low sodium Worcestershire sauce

1/4 C. lime juice, fresh squeezed

3 cloves garlic, minced or you can use prepared

1 tsp. cumin

1 T. chili powder

1/2 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. black pepper

1 T. sugar

1 jalapeno, seeded and minced

1/4 cup chopped cilantro or parsley

 

Ingredients:

2 lbs. skinless, boneless chicken breasts or flank steak

2 large onion, sliced lengthwise into 1/4-inch strips

4 bell peppers of various colors, sliced into 1/4-inch strips

Oil, For Frying

Flour Tortillas, Warmed

Grated Cheese, whichever one makes your heart go pitter patter

Salsa

Sour Cream

Sliced avocado

Thinly sliced lettuce

Cilantro or parsley for garnish

 

What to do:

Mix all the marinade ingredients together in a medium size bowl. Pour half of the marinade in another bowl and add your cut vegetables, then add your cut meat into the other bowl, turn to coast veggies and meat to make sure all of it gets the marinade. Leave in fridge for at least two hours or while you’re at work so the flavors can blend.

Heat oil in a large, deep skillet over medium-high heat. Add the vegetables and cook, stirring often, until just tender and have nice black/brown pieces on them, about 5 minutes. Remove the vegetables to a plate and set aside. Add the steak or chicken to the same skillet. Cook until no longer raw, 2-3 minutes per side (this will depend on how you like your meat cooked). Remove and allow to rest on a cutting board for 5 minutes. Serve with all the fixins and garnish!!!!