Quickest Chicken Fajita with Mango Pineapple Salsa

For the chicken:

• 1 tablespoon neutral cooking oil any type, generic cooking oil
• 2 lbs chicken breast cut into strips (your desired size
• 2 teaspoons chili powder as hot or mild as your prefer
• 1 teaspoon oregano dried
• 1/2 teaspoon cumin
• 1/4 teaspoon allspice
• 1/2 teaspoon salt (more or less to taste)
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced
• 1/2 teaspoon lime or zest of 1 lemon, minced slices
• 2 tablespoons cilantro stalks minced

For the Veggies:

• 1 tablespoon neutral cooking oil any type, generic cooking oil
• 1 onion large, thinly sliced
• 1 red bell pepper , thinly sliced
• 1 orange bell pepper thinly sliced
• 1/2 cup mushroom optional, sliced
• salt pinch
• 1/8 teaspoon oregano
• 1/8 teaspoon chili spice
• cumin pinch
• allspice pinch
• 1 teaspoon cilantro stalks minced

For the Salsa:

• 3 scallions
• 1 garlic small clove
• 1/2 jalapeño deseeded (more or less to taste)
• 2 tablespoons cilantro leaves
• 1 lime juiced
• 1/3 cup Mango chopped
• 1/3 cup pineapple chopped
• 1/8 teaspoon chili spice
• salt pinch
• 1 teaspoon honey (optional unless the fruit is very ripe)
• 1 teaspoon olive oil

For assembly:

• 1 jalapeño minced
• 2 tablespoons cilantro chopped, fresh leaves
• 1/2 cup kale chopped, fresh
• tortillas
• cheddar cheese Monterey cheese
• cheese sauce
• avocado sliced
• sour cream