1 1/2 pounds boneless chicken breasts
1 medium onion
1 green pepper
2 tomatoes
2 to 4 tablespoons oil for cooking
Seasoning:
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon salt
1/8 teaspoon cayenne, optional, but necesary for spicy fans
Salsa:
1 large clove garlic, minced
2 green onions, chopped
1 avocado, cubed
1 medium tomato, chopped
2 to 4 tablespoons canned, diced green chilies
1 tablespoon oil
1 tablespoon lime juice or lemon juice
5 sprigs cilantro, optional

8 to 10 corn or flour tortillas

Preparation Instructions:

1. Remove skin from chicken. Rinse. Pat dry. Cut into strips. Set aside. Cut onion in half. Remove ends and skin, Cut into slivers.

2. Core and remove seeds from green pepper. Cut into strips. Cut tomatoes into wedges. Set aside.

3. In small bowl, combine seasonings.

4. In another bowl, combine salsa ingredients in order listed.

5. Heat oil in a large skillet. Add onion and green pepper. Saute until barely tender.

6. Add the chicken. Cook over high heat, stirring for a few minutes. Add tomatoes. Cook until chicken is not pink, 3 to 5 minutes.

7. Stir in seasoning mix. Remove.

8. Corn tortillas can be heated on a dry griddle. Run cold water on one side of tortillas. Put two wet sides together. Place on griddle.

9. Or wrap in foil and heat in oven.

10. Spoon chicken mixture into soft tortilla. Top with salsa.