4 tablespoon oil, divided
2 tablespoon lemon juice
1 1/2 teaspoon salt
1 1/2 teaspoon oregano
1 1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper
3 chicken breasts, cut into thin strips
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 orange pepper, julienned
1 large onion, sliced
Combine half of the oil, lemon juice, salt, oregano, cumin, garlic, chili, paprika, red pepper flakes and chicken together so the chicken is evenly coated.
Let sit overnight or at least 1 hour.
In a large pan heat the rest of the oil.
Toss in onions and cook until lightly translucent but still a little firm.
Add in all pepper and lightly cook.
Transfer to a bowl and set aside for later.
Without draining the pan, add in the chicken and fully cook.
Toss onions and peppers back in and take off heat.
Serve with tortillas, and any topping you like, shredded cheese, salsa, sour cream or/and guacamole.