Juice of 4 limes
6 tablespoons olive oil
1 teaspoon dried oregano leaves
1 teaspoon coarsely ground black pepper
1 teaspoon salt
1 1/2 pounds skinless, boneless chicken breasts
2 large onions, halved lengthwise and cut into 1/4-inch slivers
2 bell peppers (I like red and yellow), seeds removed and sliced into strips
2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature
1 1/2 cups guacamole (see note)
8 ounces sour cream or Greek yogurt
2 ripe plum tomatoes, cut into 1/2-inch dice
1 1/2 cups grated Monterey Jack cheese
Tabasco or hot pepper sauce
1. Combine the lime juice, olive oil, oregano, and 1/2 teaspoon each of salt and pepper in a measuring cup. Mix well.
2. Put the chicken breasts in a 9-by-13-inch Pyrex pan. Add the sliced onions and peppers. Pour the marinade over, making sure to turn over the chicken breasts so the marinade coats both sides. Cover the pan with aluminum foil and marinate, turning occasionally, for 2 hours.
3. Preheat the oven to 350 degrees and prepare hot coals or gas grill for grilling.
4. Remove the chicken, onions, and peppers from the refrigerator and bake, still covered, for 20 minutes. Remove the chicken breasts and set aside.
5. Transfer the onions and peppers to a heavy skillet, adding the remaining marinade. Sprinkle with the remaining 1/2 teaspoon each of salt and pepper. Cook over medium heat, stirring often, until they are very soft and slightly browned, about 15 minutes. Drain, if necessary, and set aside.
6. Place the chicken breasts over a hot grill and grill until they are cooked through but still moist, about 3 minutes on each side. Slice them into strips, 3 inches long and 1/2-inch wide.
7. Throw the tortillas on the grill for about one minute on each side, just to crisp them up, but watch carefully. (This is optional, but so worth it!)
8. Lay the tortillas on a large platter and serve along with the chicken, onions, guacamole, yogurt or sour cream, tomatoes, and cheese. Let each person fill a tortilla according to taste. Top with a dash of hot sauce. Fold or roll the tortillas and enjoy!
Note: To make guacamole, scoop the insides of 2 avocados into a bowl. Add 4 teaspoons fresh lemon juice, and mash the avocados coarsely. With a fork, gently mix in 1 chopped plum tomato, 1 tablespoon chopped onion, salt and pepper to taste, and a dash of Tabasco. Serve within an hour at room temperature.
Adapted from "The New Basics Cookbook" (Workman, 1989)