Ingredients:

• 375 gms. onions, thinly sliced
• 1 ½ large red peppers, thinly sliced
• 1 ½ large green peppers, thinly sliced
• 3 Cloves garlic, finely chopped
• 185 ml. salsa
• 1 tbsp. fresh coriander
• 8 Corn tortillas
• For the Marinade:
• 60 ml. Orange juice
• 60 ml. Pineapple juice
• 1 tsp. fresh Oregano
• 1 tsp. cumin
• 1 tsp. chilli powder
• 3 Cloves garlic, chopped
• 1 tsp. salt
• ½ tsp. black pepper
• 750 gms. Chicken breasts, cut into strips
• 1 tbsp. Olive oil

Method:

1. Combine juices, herbs, spices, garlic, salt and pepper into a marinade.
2. Marinate chicken breasts for 30 minutes.
3. Grill or barbeque chicken for 2 minutes on each side, or until done.Set aside.
4. Heat oil in a large frying pan. Add onions, peppers and garlic.
5. Cook for 15 mins, stirring frequently. Do not overcook.
6. Vegetables should be soft but not mushy.
7. Add salsa and coriander.Mix well and heat through.
8. Warm the tortillas and serve with chicken and vegetables.