1 lb. skirt steak, cut across grain in 1/4 inch strips or cubed, boned and 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. Rosarita mild chunky taco salsa
8 hot corn or flour tortillas

In a medium bowl, combine first 8 ingredients. Cover and refrigerate 6 to 8 hours to marinate. In a 10 inch skillet, heat 3 tablespoons oil over high heat until very hot. (Oil must be very hot in order to quickly sear meat and seal in juices.) Saute half of meat until beginning to lose redness, about 30 seconds. Add half of green pepper and onion and continue cooking for 1 to 2 minutes or until crisp-tender; remove all from skillet. Repeat with remaining meat, pepper and onion in additional oil if needed. Return all of meat, pepper and 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.