Chicken Fajitas

She liked it!  Sorry I forgot to take pictures.  It sure is delicious.  You will just have to make it to see it!
Makes 6-8 servings

1/4 cup lime juice
1/4 cup orange juice
2 T. olive oil
1 tsp. dried minced garlic
1 tsp. dried minced onion
3/4 tsp. ground cumin
3/4 tsp. dried oregano leaves
1/2 tsp. dried cilantro leaves
1/4 tsp. course ground black pepper
1/2 tsp. salt
1 1/2 lbs. boneless chicken breasts, cut into thin strips*
1 medium green, red, or yellow pepper (or a mix of the them to equal one pepper), cut into thin strips
1 medium onion, thinly sliced
8-10 corn tortillas
1-2 T. additional oil to heat the tortillas

*still slightly frozen chicken breasts are easiest to slice into thin strips with a sharp knife.
Put chicken in a large resealable bag.
Mix juices, oil, spices and salt in a small bowl.  Reserve 1/4 cup of the marinade for later. Add the remaining marinade to the plastic bag with the chicken.  Lay flat and squeeze out as much air as possible.  Turn to coat well.  Refrigerate 30 min.
This is when I cut the peppers and onions.  And I usually put a pot of rice on to cook to go with the fajitas.
Strain the chicken from the liquid.
Heat a large skillet over med-high heat.  Add chicken and cook and stir about 3 min. or until lightly browned.  Remove from skillet.  Add bell pepper, onion and reserved marinade; cook and stir until tender, about 5 min. Return chicken to skillet.  Cook 2-3 min. or until heated through.

Either remove the chicken mixture from the skillet and keep warm in a warm oven, then wipe the skillet clean and replace to burner and heat, or use a separate skillet and heat.  Add 1-2 T additional oil, heat.  Prepare a plate with a paper towel on top with a pile standing ready to go between each tortillas as it comes out of the pan.  Add one tortilla to the heated oil. The oil should bubble slightly around the edges, if it does not, the oil is not hot enough. Cook the tortilla about 30 seconds, flip carefully so as to not splatter oil.  Cook another 30 seconds.  Remove to the paper towel on the plate.  Cover with a paper towel.  Add the next tortilla to the skillet and continue warming the tortillas, stacking them on the pile, and covering them with paper towels.

Spoon the chicken mixture into the warmed tortillas.  Enjoy!