Place in a plastic bag and mix around:
½ t ground cumin
½ t chili powder
¼ t salt
¼ t pepper
1-2 t freshly squeezed lemon juice
1-2 cloves finely minced garlic
1-2 t olive oil
Add to the bag:
8 chicken tenders, with gristle removed
Close the bag, then move and squeeze the tenders around to cover all of them with the marinade as evenly as you can. Set aside for 30 minutes or longer.
Slice:
1 onion
½ red pepper
½ yellow pepper
Heat in a heavy frying pan:
1 T olive oil
When hot, turn the fire down to medium and line up the tenders in the pan. Cook until lightly browned on one side, turn, and cook the other side. Put them on a plate when they're done and set them aside.
NOTE: Grilling the tenders in the oven is easier! Place them on a foil-covered baking sheet under the grill for about 6 minutes. Take them out and turn them over. Grill for another 2 minutes. The internal temperature should be 165ºF (74ºC). Cooking time will largely depend on your oven.
Add a teaspoon more oil to the pan, if necessary, and cook the onion and pepper slices, stirring until they are all heated through, then let them get a little browned by leaving them without stirring for a minute or so. Be careful not to burn them. Put them on a plate when they're done.
Now you need a clean frying pan.
Place a clean pan over a medium flame. When warm, add and cook for about 30 seconds on each side until little brown spots appear:
8 tortillas
When you turn each one to its second side, place on top:
a slice of cheddar cheese or 2 T grated cheese
Lay the tortillas cheese side up on plates, and divide all the ingredients evenly between them.
Also add:
1 small avocado, sliced
lettuce leaves, washed and dried
Serve with:
Salsa
Sliced jalapeños