Marinate for 2 hours or more, boneless chicken breasts, in equal parts of lime juice and salad, 1/2 teaspoon garlic powder, 1/2 teaspoon red pepper flakes and 1/2 teaspoon oregano. Grill. Cut in thin strips. (Use at least 1/2 cup each of the oil and lime juice, depending on amount of chicken.) I grill ahead of time, cut, pour remaining marinade on strips and reheat in microwave when ready to serve. Add chicken to flour tortillas that have been lightly buttered, and fried a moment each side in a skillet. Keep warm between plates. Top with sauteed green pepper and onion slices. Top with guacamole and sour cream.

BEEF FAJITAS:

Marinate a flank steak overnight in the following: 1/2 c. salad oil 1/4 c. red wine vinegar 1/4 c. lime juice Pinch of salt, pepper, chili powder, garlic powder and ground cumin 1 garlic clove, minced

Grill, or cover with foil and bake at 350 for 45 minutes. Thinly slice steak across grain and diagonally. Fry sliced onions until crisp tender, add steak to warm. Serve on flour tortillas, topped with guacamole, sour cream, taco sauce.

I lightly fry tortillas on griddle to crisp.