Ingredients
Scale
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1 tablespoon MarnaMaria Taco Seasoning
- 1-1/2 pounds skirt steak or boneless skinless chicken breast, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, taco sauce, salsa, avocado, sliced red onions and sour cream
Instructions
- In a large bowl, combine 2 tablespoons oil, lemon juice and Taco Seasoning; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
- In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
- Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
- Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.