1 1/4 lbs. boneless & skinless chicken in strips
1/4 c. lime juice
1 garlic clove, minced
1 tsp. chili powder
1/2 tsp. cumin
2 tbsp. oil
1 med. onion, in thin wedges
1/2 c. each red, yellow, green peppers in strips
1/4 c. salsa
8 flour tortillas, warmed
1 1/2 c. cheese (mild cheddar or Monterey Jack), shredded

Marinate chicken in juice, garlic and seasonings for 15 minutes. Cook chicken in oil 2 to 3 minutes until loses pink color. Add onion and peppers; continue cooking 3 minutes or until chicken is tender. Stir in salsa, spoon on tortilla, top with cheese. NOTE: Can substitute 1 pound clean shrimp for chicken.