Chicken Fajitas

from MyKitchenCafe

1-1/2 pounds boneless skinless chicken breasts or chicken tenders

Marinade:
1/4 cup lime juice (3 to 4 limes)
1/3 cup water
2 TBS vegetable oil
2 cloves garlic, minced
1 tsp. salt
1 TBS apple cider vinegar or red wine vinegar
2 tsp. soy sauce
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. liquid smoke
1/4 tsp. black pepper
1/8 tsp. onion powder

Fajita ingredients:
1 yellow onion sliced thinly
2 green or red peppers sliced thinly
8 oz. mushrooms, sliced (optional)
1 TBS. vegetable oil
1 tsp. soy sauce
1/2 tsp. lime juice
salt and pepper
taco shells
desired toppings: cheese, sour cream, guacomole, tomatoes, lettuce etc.

1.  Mix all marinade ingredients together in a small bowl.  Place chicken in a large ziploc bag and pour marinade over top.  Seal bag and let marinate in fridge for at least 2 hours or over night.

2.  After marinading, take chicken out of the bag and discard marinade.  Grill or broil chicken (I use an indoor grill) until done. 

3.  In a skillet cook onions, peppers, and mushrooms in oil.  Saute until crisp tender.  Add lime juice, water, salt and pepper. Cook a couple more minutes.

4.  Slice chicken thinly on the diagonal and add to vegetables or keep seperate.  Serve on tortillas with favorite toppings.