1 lb. skirt steak, cut across grain in 1/4" strips or cubed, boned & skinned chicken
2 tbsp. Wesson corn oil
2 tbsp. lemon juice
1 tsp. garlic powder
1 tsp. seasoned salt
1/2 tsp. ground oregano
1/2 tsp. pepper
1/8 tsp. liquid smoke flavoring
1 c. green pepper strips
1 c. thin onion wedges
1 c. thin tomato wedges
1/2 c. mild chunky taco salsa
8 hot corn or flour tortillas

In a medium bowl, combine first 8 ingredients. Cover and refrigerate 6-8 hours to marinate. In a 10 inch skillet heat 3 tablespoons oil over high heat until very hot. Saute half of meat until beginning to lose redness. Add half of green pepper and onion and continue cooking 1-2 minutes or until crisp-tender. Remove all from skillet. Repeat with remaining meat, pepper and onion in additional oil if needed. Return all meat, pepper, onion to skillet. Add tomato and 1/2 cup salsa. Simmer, tossing meat and vegetables, 1 minute longer. Serve immediately with additional salsa. Makes 4 servings.

Serving suggestions: Pieces of fajita meat and vegetables can be wrapped in a tortilla, picked up and eaten taco style.