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In a small bowl, combine the orange juice, olive
oil, lime juice, lime zest, agave nectar (or brown
sugar, if using), garlic, oregano, chili powder,
and 1/2 teaspoon salt. Pour the mixture into a 1-
gallon-size resealable bag. Add the chicken
breasts, chicken thighs and steak and refrigerate
for 4 hours, turning the meat occasionally. Put a
grill pan over medium-high heat or preheat a gas
or charcoal grill. Remove the meat from the bag
and season with salt. Reserve the marinade.
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Notes- To warm the tortillas, set a burner to
medium heat. Using tongs, put a tortilla directly
over the flame until slightly charred, about 20 to
30 seconds. Flip the tortilla and cook on the
other side. Keep the tortillas warm in a tortilla
warmer or wrap in a clean towel until ready to
serve.
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