In a bowl combine the marinade ingredients;set aside 2 tablespoons. Pour remaining marinade into a large re-sealable plastic bag;add chicken. Seal bag and turn to coat, refrigerate for several hours, turning occasionally. (Marinade can be added to chicken in plastic bag and frozen to cook at a later date)
2
In a large skillet coated with a tablespoon of olive oil, saute'' onion and peppers until crisp-tender;remove and set aside. Drain and discard marinade from chicken. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. (As an alternative to pan frying, broil the chicken approximately 5-7 minutes on each side) Return vegetables to pan, heat through.
3
Serve on tortillas with shredded lettuce, sour cream and salsa. Serves 6
