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
Garnishes

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.

Sauté half of meat mixture for 30 seconds. Add half of vegetables. Sauté for 1 to 2 minutes. Set aside.

Repeat with remaining meat and vegetables. Return all meat and vegetable mixtures to skillet and toss with salsa.

Serve immediately from skillet with hot tortillas and more salsa. Garnish with sour cream, avocado and/or black olives.

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