|Chicken breast/Turkey breasts / 1 1/4 pounds flank steak / london broil / sirloin steak, trimmed of fat and cut into thin strips||1 1⁄4 Pound, boneless and skinless, trimmed of fat and membrane and cut into thin strips|
|Red onion||1⁄4 Large, coarsely chopped|
|Salsa||1⁄2 Cup (8 tbs) (Store-Bought Or Homemade)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Fresh lime juice||1⁄3 Cup (5.33 tbs) (2-3 Limes)|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Red onions||2 , thinly sliced|
|Bell peppers||2 , thinly sliced (Red Or Yellow)|
|Chopped fresh cilantro||1 Tablespoon|
|Sour cream/Yoghurt||1 Tablespoon|
1. Place the chicken or meat strips in a medium-sized shallow glass or ceram ic bowl and add onion, salsa, cilantro, lime juice, and red pepper flakes. Cover and let stand at room temperature for no more than 1 hour, or refrigerate for 4 hours.
2. Preheat oven to 250° F.
3. Heat a large nonstick or cast-iron skillet over a medium flame and add oil. When the oil is hot, add the onions and peppers. Cook for 10-15 minutes, or until the vegetables begin to soften and brown. Remove to an ovenproof dish and set in the oven to keep warm.
4. Wrap the tortillas in aluminum foil and place in the oven to warm.
5. Reheat the skillet over a high flame and add the chicken or meat strips. Cook about 2-3 minutes, or until browned, turning once. (If using poultry, be sure strips are cooked through the flesh should just turn white but still be juicy.)