1/3c lime juice
1T olive oil
2 cloves garlic, minced
1T agave
1T Worcestershire sauce
1T cilantro, finely chopped
1/2tsp cumin
combine and marinate chicken for at least 2 hours in the refridgerator.
1. Slice chicken into thin slices. Cook until no longer pink in 1tsp hot olive oil in skillet. Add red onions sliced thin and long and red, green & yellow peppers also slice thin and long.
2. Serve in warmed tortilla with shredded cheese, sour cream etc OR for a dairy free/wheat free option serve over brown rice with some homemade guacamole!
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