Categories: Poultry 
      Yield: 4 servings 
  
      2 lb Boneless chicken breasts            1    Yellow or green pepper 1/4 i 
      1    Lg yellow onion ringed         
 
----------------------------------MARINADE---------------------------------- 
      3    Cloves garlic; minced               3 tb Lime juice 
      1 ts Cumin                               1    Shot Tequila (optional but r 
    1/3 c  Worcestershire sauce                     Chopped fresh cilantro 
    1/4 c  Soy sauce                                Grated cheddar & jack cheese 
      1 ts Liquid smoke                             Sour cream 
      2 ts Vegetable oil                            Salsa 
    1/4 ts Oregano                                  Guacamole 
    1/4 ts Thyme                                    Lettuce 
    1/4 ts Cayenne                                  Chopped tomatoes 
    1/4 ts Black pepper                    
  
  Place chicken breasts in a non-metallic container. Top with onion rings and 
  green pepper strips.  Combine marinade ingredients in a small bowl; mix 
  well and pour over meat and onions. Refrigerate 8 hours or overnight. 
  Remove the meat & onions from marinade, reserving the onions, peppers and 
  marinade.  Place meat on grill, basting often with the marinade and turning 
  often.  Meanwhile saute onion and peppers in butter adding salsa to keep 
  moist. When the chicken breasts are done, slice into thin strips and add to 
  the skillet with sauteed vegetables.  Heat flour tortillas quickly on the 
  grill.  Watching and turning them often. Serve skillet mixture hot on the 
  warm flour tortillas with your choice of sour cream, grated cheddar and 
  jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and 
  guacamole. 
   /\/\ichael  ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie 
  ================= Acknowledgements go to Bubba and Billy Jo - the best 
  fajita makers in all of Texas.