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Ingredients
  • Marinade
  • 1 (8 oz) can crushed pineapple
  • zest of 1 lime
  • juice of 1 lime, about ¼ cup
  • 3 garlic cloves, minced
  • 3 tbsp apple cider vinegar
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ½ jalapeño, seeded, minced
  • 2 tbsp worcestershire
  • 2 tbsp cilantro leaves
  • 2 lbs boneless, skinless chicken breast, pounded into 1"thickness an cut into 1" strips and (optional) pounded thin
  • 4 tbsp olive or canola oil, divided
  • 1 small red onion, ¼ thinly sliced for the marinade ¾ sliced for the sautéd veggies
  • 1 green bell pepper, ½” sliced
  • 1 red bell pepper, ½” sliced
  • 1 yellow bell pepper, ½” sliced
  • 8 to 10 6” or 8” flour tortillas
  • serve with
  • lime wedges
  • cilantro leaves
  • avocado
  • queso fresco or cotija cheese
Note: Ingredients may have been altered from the original.
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