Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate for 1 to 3 hours
The following is for the vegetables only:
*2 tbsp. vegetable oil
*2 medium red bell peppers, stemmed, seeded, and sliced thin
*1 large red onion, halved and sliced thin
*1/2 tsp. cumin seeds
Heat the skillet to medium-high heat and add the bell peppers, onion, cumin seeds, 1/2 teaspoon salt, and 2 tablespoons water. Cook, stirring occasionally and scraping the bottom of the skillet to release any browned bits, until the onion is very soft and browned, 5 to 6 minutes. Transfer the vegetables to a serving bowl and adjust the seasonings with salt and pepper to taste.
Heat a large nonstick skillet over medium heat for 2 minutes and lightly toast each tortilla in the pan for 10 to 15 seconds per side. Stack the toasted tortillas in a clean towel and wrap to keep warm.
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