2bell peppersseeds removed and sliced into thin strips
1large onionsliced into sections
Canola oil
Salt and pepper
Tortillas
Sour creamoptional
Lime wedgesoptional
Avocado slices or guacamoleoptional
Instructions
Combine all marinade ingredients in a blender and mix until throughly combined. Add chicken to a large ziploc bag and pour marinade over chicken. Refrigerate for at least 8 hours.
Remove chicken from Ziploc bag and discard remaining marinade. Toss bell peppers and onion with a small amount of canola oil. Add your desired amount of salt and pepper. Cook chicken until no longer pink. Remove from pan and keep warm. Cook peppers and onions until they are crisp-tender.
Warm tortillas according to package directions. Serve with optional sour cream, lime wedges, avocado slices or guacamole.