salsa, sour cream, guacamole, cheese (whatever you'd like for filling)
Instructions
In a small bowl, mix all marinade ingredients together; set aside.
Place chicken in a large zip bag and add marinade to the bag. Set aside (this can be done up to 2 hours ahead of cooking time). Keep refrigerated.
Heat two pans: a nonstick griddle to high (or skillet), and a nonstick frying pan to medium-high.
Drizzle the frying pan with oil. Add the onions, peppers and chiles, stirring occasionally, until they darken around the edges, about 5 minutes. Sprinkle with salt and pepper and turn off the heat.
Place the chicken onto the very hot griddle pan. Sear for 2 minutes on each side. Remove from heat to a cutting board. Slice very thin, on the bias, and return strips to griddle to brown and cook through.
Heat tortillas according to package directions. Fill with sizzling chicken, vegetable mixture and desired fillings.
Notes
You may also use flank steak in place of the chicken.