1 tsp minced garlic
1 tsp minced onions
3/4 tsp ground cumin
3/4 tsp oregano leaves
1/2 tsp cilantro leaves
1/2 tsp coarse ground black pepper
1/4 cup lime juice
1/4 cup orange juice
2 Tbsp olive oil
1/2 tsp salt
1 1/2 lbs chicken breast, cut into thin strips
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas
Mix juices, oil, all of the spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.