Marinade
1/2 cup olive oil
1/4 cup chilli powder
3 tbs Worcester sauce
1 tbs ground cumin
1/2 tsp red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tbs sugar
1/2 tsp black pepper
1 tsp salt

Chicken
2 boneless, skinless chicken breasts

Vegetables
2 medium onions, sliced and halved
1 green pepper seeded and sliced into strips

Fixins
4-6 flour tortilla (2-3/person)
1 can of mashed beans
Grated cheddar cheese
Salsa as desired
Sour cream as desired
Chopped cilantro

1/2 cup olive oil 1/4 cup chilli powder 3 tbs Worcester sauce 1 tbs ground cumin 1/2 tsp red pepper flakes 3 cloves garlic, minced 1 tbs sugar 1/2 tsp black pepper 1 tsp salt 2 boneless, skinless chicken breasts 2 medium onions, sliced and halved 1 green pepper seeded and sliced into strips 4 -6 flour tortilla (2-3/person) 1 can of mashed beans

For the marinade: in a blender, combine the olive oil, chili powder, Worcester, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until totally combined and smooth.

Place the chicken and the vegetables in a large resealable plastic storage bag and place in refrigerator for 4-6 hours.

When ready to cook put vegetables in bar-b-q safe pan and place on grill until done (about 10 minutes) stirring occasionally. Note: vegetables a can also be roasted in the oven or pan fried.

Place chicken on the Bar-b-q and cook "low and slow" until done (about 6 minutes per side). Remove to a platter and let rest for 5-10 minutes.

To put it all together:
Heat the tortillas, slice the chicken. Top the tortillas with beans, vegetables, chicken, cheese, and other desired fixins.