Chicken Fajitas With Colored Peppers

• 1/4 c. cooking oil
• 1/4 c. vinegar
• 4 gloves garlic, minced
• 1 fresh jalapeno, seeded and chopped
• 2 Tbsp. fresh oregano or 2 tsp. dried oregano
• 2 tsp. salt
• 1 tsp. ground cumin
• 2 large chicken breasts, skinned, boned and cut into 3-inch strips
• 1 green sweet pepper
• 1 yellow sweet pepper
• 1 red onion, cut thin
• 16 (8-inch) flour tortillas
• 1 or 2 Tbsp. olive oil
• 1 recipe guacamole (optional)
• fresh cilantro (optional)

1. For marinade, in a large mixing bowl, combine cooking oil, vinegar, garlic, jalapeno pepper, oregano, seasoned salt and cumin.
2. Pour half of the marinade into another bowl.
3. Add chicken strips to 1 bowl of marinade.
4. Add pepper strips and onion to the other bowl.
5. Cover and marinate both bowls at room temperature for up to 30 minutes or in the refrigerator for 2 to 24 hours.

cooking oil, vinegar, garlic, fresh jalapeno, fresh oregano, salt, ground cumin, chicken breasts, green sweet pepper, yellow sweet pepper, red onion, flour tortillas, olive oil, recipe guacamole, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=767948 (may not work)