Ingredients:

  • 4 Tbsp Olive Oil
  • 3 Tbsp Fresh Lime Juice (from about 2 medium limes)
  • 4 cloves Garlic, finely minced or grated
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly cracked
  • 5 lbs Boneless, Skinless Chicken Breasts, trimmed and sliced into 1/2-inch strips
  • 3 large Bell Peppers (mixed colors), sliced into thick strips
  • 1 large Yellow Onion, sliced into thick strips
  • 1 Tbsp Neutral Oil (e.g., Canola or Vegetable)
  • 8-12 Flour or Corn Tortillas (8-inch)

Instructions:

  1. Prepare the Marinade: In a small bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and pepper.
  2. Slice the Chicken: Pat the chicken breasts dry. Slice them uniformly against the grain into long, 1 cm (1/2-inch) thick strips.
  3. Marinate: Place the chicken strips in a shallow dish or zip-top bag. Pour the marinade over the chicken, ensuring everything is fully coated. Marinate in the refrigerator for a minimum of 30 minutes, or up to 4 hours.
  4. Prep the Vegetables: Halve and deseed the bell peppers. Slice the peppers and the onion into thick, uniform strips (about 1 cm / 1/2-inch). Set aside.
  5. Heat the Grill/Pan: Preheat your outdoor grill or cast-iron griddle pan to high heat. The surface should be smoking hot.
  6. Grill the Chicken: Remove the chicken from the marinade (discard the liquid). Place the strips directly onto the hot grill/pan in a single layer, avoiding overcrowding.
  7. Cook and Check Doneness: Grill for 2–3 minutes per side until deep char marks form and the chicken is cooked through (internal temperature of 74°C / 165°F).
  8. Rest the Meat: Immediately remove the cooked chicken to a cutting board and tent loosely with foil. Allow the chicken to rest for 5 minutes—this is vital to keep it juicy.
  9. Cook the Vegetables: While the chicken is resting, return the griddle pan (or use a separate skillet) to high heat. Add the 1 Tbsp of neutral oil, then add the sliced peppers and onions.
  10. Sauté Quickly: Cook the vegetables for 4–6 minutes, tossing frequently, until they are tender-crisp (“al dente”) with slightly charred edges. Season lightly with salt and pepper.
  11. Combine and Serve: Transfer the rested chicken to the pan with the vegetables, or arrange them all together on a heated serving platter. Serve immediately with warm tortillas and your desired toppings (like salsa or guacamole).