1 pound cubed, boneless skinned chicken
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon seasoned salt
1 teaspoon garlic powder
1/2 teaspoon each oregano and pepper
1/8 teaspoon liquid smoke
3 tablespoons vegetable oil
1 cup green bell pepper strips
1 cup tomato wedges
1 cup onion wedges
8 flour or corn tortillas, warmed
1/2 cup salsa
In medium bowl combine first 8 ingredients. Marinate 6 to 8 hours in the refrigerator.
In a 10-inch cast iron skillet, heat the 3 tablespoons oil until very hot.