1 skinless, boneless chicken breast per person

THE MARINADE:

1 c. corn oil
Juice of 1 lime
1 tsp. oregano
1 tsp. cumin
2 tbsp. chili powder
2 lg. Spanish onions
2 tbsp. Worcestershire sauce
Salt and pepper to taste

Marinate the chicken breasts for at least 1 hour. Grill over medium high heat about 10 minutes per side. Slice the chicken. Thinly slice the onions. In a large skillet, saute the onions in 3-4 tablespoons of the marinade. Cook over medium heat until soft and beginning to brown. Serve the Fajitas with flour tortillas that have been wrapped in foil and warmed in the oven, the sauteed onions, sour cream, salsa, and guacamole.