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In a large resealable plastic bag, combine the canola oil, lime juice, garlic, salt, pepper, cumin and oregano; add the chicken.
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Seal and turn to coat; refrigerate for 1-4 hours.
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Pre-heat your grill.
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Remove the chicken from marinade.
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Grill chicken for 5 to 8 minutes on each side, or until desired temperature is reached.
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Remove the chicken from the grill and let rest for at least 5 minutes before slicing.
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Add the chicken fajitas to center of tortillas; fold in half. Serve with salsa, guacamole, sliced onion, radishes, cilantro and wedges of lime