Chicken Fajitas

For the marinade:

1/4 cup olive oil

3 tbsp. fresh lime juice

2 tbsp. red wine vinegar

2 tbsp. onion, finely chopped

1 clove garlic, minced

1/2 tsp. sugar

1/2 tsp. dried oregano leaves

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground cumin

6 boneless, skinless chicken breast halves, about 6 oz. each

1 red onion, cut into 1/2" slices

4 plum tomatoes, cut into 1/2" slices

1 red or yellow bell pepper, stem and seeds removed and cut into quarters

6 large flour tortillas

1 avocado, sliced

salsa

To make the marinade: In a shallow, non-metal container combine the marinade ingredients. Rinse chicken and pat dry with paper towels. Add chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Remove chicken breasts from the marinade and discard the marinade. Grill the chicken breasts, onion slices, tomato slices, and bell pepper quarters over direct medium heat until the meat is no longer pink and the vegetables are tender, turning once halfway through the grilling time. The chicken and onion will take 8-12 minutes and the tomato and bell pepper will take 6-8 minutes. Wrap tortillas in foil and place on cooking grate. Heat for about 1 minute. Cut the bell pepper into strips and slice the chicken. Place chicken, onion, tomatoes, bell pepper and avocado in warm tortillas and roll up to eat. Serve with salsa.

Yield: 6 servings