This meal can be made with chicken, beef or shrimp. See note below about grilling. This is a great make-a-head meal. Meat and marinade can be frozen ahead of time and will continue marinading as it defrosts.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minIngredients
Directions
Mix all the marinade ingredients together and set aside.
Thinly slice chicken and add to marinade. Chill for at least 30 min to 1 hr or overnight.
Heat a large non-stick skillet.
Add chicken and all the marinade juices to skillet, stir occasionally until no longer pink.
Strain chicken from marinade and set aside both.
Add a little oil to the skillet and sauté onions and peppers, add some cooked marinade to pan when vegetables are tender.
Serve meat, vegetables and optional toppings on warm tortillas.
Serving Suggestions: canned or frozen corn, Spanish rice, salad, tortilla chips and salsa round out this fun meal.
The meat could also be grilled. Be sure to boil marinade for 5 minutes to use with veggies and as a sauce.
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