Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips
  • 2 tbsp olive oil (30ml)
  • Juice of 2 limes (approx. 4 tbsp, 60ml)
  • 2 cloves garlic, minced (approx. 2 tsp)
  • 1 tbsp chili powder (14g)
  • 1 tsp ground cumin (5g)
  • 1 tsp smoked paprika (5g)
  • ½ tsp dried oregano (2.5g)
  • ½ tsp salt (2.5g)
  • ¼ tsp black pepper (1.25g)
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced (optional, for extra colour!)
  • 1 tbsp olive oil (15ml)
  • ½ tsp salt (2.5g)
  • ¼ tsp black pepper (1.25g)
  • 12 flour tortillas (6-inch size)
  • Sour cream, guacamole, shredded cheese, salsa, pico de gallo, lime wedges, chopped cilantro (for serving)

Instructions:

  1. Combine all marinade ingredients in a large bowl. Add the chicken strips and toss to coat evenly. Marinate for at least 30 minutes in the refrigerator (or up to 8 hours for maximum flavour).
  2. Slice the onions and bell peppers into thin strips.
  3. Heat 1 tbsp of olive oil in a large cast-iron skillet (or heavy-bottomed pan) over medium-high heat. Add the marinated chicken (discarding any excess marinade) in a single layer. Cook, stirring occasionally, until the chicken is cooked through and lightly browned (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside.
  4. Add the remaining 1 tbsp of olive oil to the skillet. Add the sliced onions and bell peppers. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender-crisp and slightly charred (about 8-10 minutes).
  5. Return the cooked chicken to the skillet with the vegetables. Toss to combine and heat through. Serve immediately with warm flour tortillas and your favourite toppings. Warm the tortillas in a dry skillet, microwave, or oven for best results.