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1/4 c. lime juice (2 large limes)
1 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. flank steak, trimmed and scored
4 chicken breasts (boneless and skinless)
1 medium red pepper, thinly sliced
1 red and 1 green pepper, cut into thin strips
1 tsp. margarine
6 to 8 (6-inch) tortillas, warmed
1 c. chopped tomatoes
1 c. lettuce, shredded
1 c. picante sauce
6 Tbsp. sour cream

Mix lime juice, salt, garlic powder, cayenne and black pepper
in large shallow dish. Add steak and chicken; turn to coat.
Refrigerate, covered, 4 hours or overnight, turning once in
separate dishes. Remove from marinade. Broil or grill 6-inches
from heat, turning once until desired doneness (about 8 to 10
minutes for medium rare). Sauté onions and peppers in margarine
until soft. Slice steak and chicken across grain into thin strips.
Use chicken and beef together or separately. Divide among
tortillas and serve with tomatoes, lettuce, picante sauce and sour
cream. Yields 6 to 8 servings, depending how big the eaters are.

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