INGREDIENTS:
- 1/4 cup oil
- 1 navel orange, juiced
- 1 lemon, juiced
- 1 lime, juiced
- 3 cloves garlic, minced
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 tsp cayenne pepper
- 1 1/2 lb chicken thighs, sliced into strips
- oil, for frying
- 1 bell pepper, julienned
- 1/2 onion, julienned
- 4 oz mushrooms, sliced
- Salt and freshly ground pepper
DIRECTIONS:
In a sealable bag, combine oil, juices, garlic, and spices. Add chicken to bag and rub or shake bag to get marinade all over meat. Let marinade for 30 minutes to 1 hour.
In a medium frying pan over medium-high heat, add oil, toss in vegetables and stir every 30 seconds. After about 3 minutes add chicken (discarding marinade) and cook for another 5 minutes stirring occasionally.
Serve on warmed tortillas with salsa and guacamole.