Marinate chicken for 1-3 hours (first 8 ingredients).

 

Prepare a medium-hot charcoal fire or preheat broiler. Cut onions in half lengthwise, leaving the peels on. Lightly coat onions and peppers with oil. Place on charcoal grill or broiler. Allow to cook each side for 5-6 minutes, until soft. Remove from grill and remove onion peel. Slice and place in aluminum foil to keep warm.

 

Remove from marinade. Broil or grill for five minutes. Chicken should be firm to the touch. Cut chicken into 1-inch strips. Heat tortillas as directed on package or on grill until heated throughout. Place chicken, grilled onions, Salsa Fresca, and sour cream (or crema) on tortillas and fold.

 

Substitute 1 lb skirt steak, trimmed and cut into 3" strips for chicken to make Steak Fajitas.

 

* Mexican Crema is available in most supermarket deli cases and Latin markets.