Beef flank steak cross cut 1/16 inch, or chicken breast, skinned, cut in the same manner; 5 ounce portion size. Serving 4 portions.

MARINADE:

1 oz. peanut oil
1 c. orange juice
Juice from 1 lemon
Coarse Kosher salt to taste
1 tsp. ground cumin
Pinch of cayenne pepper, ground
1 tbsp. chili powder
1/8 c. fresh chopped cilantro
2 tbsp. garlic, minced

Combine meat with marinade in above ingredients in closed container overnight in refrigerator.

VEGETABLES:

1/8 red onion, sliced
1/8 green pepper, sliced
1/8 red pepper, sliced
Black beans, cooked

Saute vegetables. Season with salt and pepper to taste. Combine with cooked meat ingredients. Serve with flour tortilla soft shells and CoJack cheese, shredded. Enjoy!