2 tablespoons corn oil
1pound/500 g chicken breast tenders
1 medium onion, cut into julienne strips
2 green OR red bell peppers, cut into julienne strips
1 teaspoon Leaf Oregano
1/4 teaspoon Garlic Salt
3/4 teaspoon Ground Cumin
8 (6 to 8-inch) tortillas, warmed
Heat oil in large skillet on medium heat. Add chicken, onion, and pepper; stir fry until chicken is no longer pink and vegetables are crisp and tender, about 3 to 5 minutes. Stir in oregano, garlic salt, cumin, salt and pepper.
Fill warm tortillas with chicken mixture. If desired, garnish with avocado, cilantro, and lime wedges.
TIP: 1 pound of skirt steak or flank steak may be substituted for the chicken.