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Ingredients
  • 1 ¼ to 1 ½ pounds skinless, boneless chicken breasts
  • Salt
  • 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
  • 1 large onion, sliced lengthwise (root to tip) into ¼-inch strips
  • 3 bell peppers of various colors, sliced into ¼-inch strips
  • subheading: Marinade:
  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ jalapeno, seeded and minced
  • ¼ cup chopped cilantro
  • subheading: Extras:
  • 8 to 12 flour tortillas
  • Salsa
  • Sliced avocado
  • Sour cream
  • Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar
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