2 lb Boneless chicken breasts

1 Green pepper cut into 1/4

inch strips Marinade 2 Or 3 cloves garlic, minced

1/3 c Worcestershire sauce

1 ts Liquid smoke

1/4 ts Black pepper.

1/4 ts Thyme

3 tb Lime juice

Chopped fresh cilantro Sour cream Guacamole

1 Yellow onion separated into

rings 1 ts Cumin

1/4 c Soy sauce

2 ts Vegetable oil

1/4 ts Oregano

1/4 ts Cayenne

1 Shot Tequila

Shredded cheddar & jack cheese Salsa Place chicken breasts in a non metallic container. Top with onion rings and green pepper strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Refrigerate 8 hours or overnight. Remove the meat & onions from marinade, reserving the onions, peppers and marinade. Place meat on grill, basting often with the marinade and turning often. Meanwhile saute onion and peppers in butter and salsa. When the chicken breasts are done slice into thin strips and add to the skillet with sauteed vegetables. Heat flour tortillas quickly on the grill. Watching and turning them often. Serve mixture hot on the warm flour tortillas with sour cream, grated cheddar and jack cheese, fresh cilantro, salsa, and guacamole.