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Author Notes: I started making this recipe when oldest entered Kindergarden and I needed a quick meal that was also fun. I love it because the ingredients are mostly pantry staples. Chris loves it because he can add as much heat as he likes. Now that he's living on his own, it's the first recipe he requested that I pass on to him. —Windischgirl
- 1 pound Boneless chicken breast or thighs (or any boneless meat of your choice...shrimp works too)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Season salt
- 2 tablespoons Orange juice
- 2 tablespoons White vinegar
- dashes Tabasco
- 2-3 Bell peppers, cut into strips
- Flour tortillas (I like whole wheat ones)
- Diced fresh tomatoes
- Shredded lettuce
- Salsa or taco sauce
- sour cream, diced avocado, cilantro sprigs
- Cut the chicken or meat into bite sized strips and place in a nonreactive bowl. Add the spices, orange juice, vinegar, and Tabasco. Stir until combined and let marinate while you prep the remaining ingredients-- at least 10 minutes.
- Meanwhile, prepare the peppers and place the tomatoes, lettuce, cheese, and other toppings into small bowls. Gently warm the tortillas. Set the table!
- In a heavy skillet, heat a tablespoon of cooking oil over medium-high heat until shimmering. Add the sliced peppers and sauté until just starting to cook. Pour in the chicken and marinade and continue cooking, stirring often, until the chicken is cooked through and the peppers tender but not mushy. Call everyone to the table!
- To dish: place a warm tortilla on your plate, add a generous spoonful of meat and peppers, and add in toppings to taste. Have plenty of napkins: it's messy but delicious.