Prepare marinade for fajitas by combining lime juice, corn oil, PEPPER, CUMIN, JALAPENO, CILANTRO and MEXICAN OREGANO.
Slice bell peppers and portobellas into long bite-sized slices, add to marinade, toss to coat, cover and set aside.
Prepare salsa by chopping tomato, onion, jalapeño and cilantro and combining with salt, lime juice, PEPPER and CUMIN.
Toss to combine, set aside. Preheat oven to 350° to warm the tortilla shells, and place them in the oven wrapped
up so they don't dry out. Heat a large, heavy-duty pan. When very hot, remove about 1/4 to 1/3 of the veggies from the
marinade and cook, stirring, for 3-4 minutes, until crisp tender. Remove to a plate, and repeat until everything is
done. Serve with warmed tortillas and the salsa. Cheese isn't traditional with fajitas, and these don't even really
need it, but a bit of shredded Chihuahua cheese melted on top of the veggies is a very tasty addition.
Prep. time: 15 minutes
Cooking time: 12 minutes