1 teaspoon of garlic salt
½ teaspoon of seasoned pepper
2 tablespoons of vegetable oil
2 large garlic cloves, minced
1 medium green pepper, roasted, cut in strips
1 medium gold pepper, roasted, cut in strips
1 medium red pepper, roasted, cut in strips
1 medium yellow pepper, roasted, cut in strips
1/3 cup julienne-cut jicama
1/3 cup chopped green onion
1/3 cup sliced red onion
8 flour tortillas
Green onions finely chopped
Place the chicken in a shallow bowl and sprinkle with garlic, salt and seasoned pepper. Stir to coat.
Place oil in a frying pan and heat to a medium to high temperature. Add garlic and sauté for 1 minute.
Add chicken and cook, stirring for roughly 10 minutes or until tender. Remove from heat.
In a large bowl, mix together the mixture of peppers, jicama, green onion and red onion.
On a warm serving platter, arrange in three parts, chicken, pepper mixture and tortillas with a bowl of orange picante salsa in the center. Garnish with green onion daises and cilantro.
For the orange picante salsa:
In a medium bowl, mix together 1 cup of bottled picante sauce (2 tablespoons), orange marmalade and ½ cup chopped fresh cilantro. Stir to blend.