Ingredients:

  • 1 tablespoon vegetable oil (15 mL)
  • 1 tablespoon lime juice, fresh (15 mL)
  • 1 tablespoon Worcestershire sauce (15 mL)
  • 1 teaspoon chili powder (5 mL)
  • 1 teaspoon ground cumin (5 mL)
  • 1/2 teaspoon smoked paprika (2.5 mL)
  • 1/4 teaspoon garlic powder (1.25 mL)
  • 1/4 teaspoon onion powder (1.25 mL)
  • 1/4 teaspoon dried oregano (1.25 mL)
  • 1/4 teaspoon salt (1.25 mL)
  • 1/4 teaspoon black pepper (1.25 mL)
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips (450g)
  • 1 large onion, thinly sliced (about 1 cup)
  • 2 bell peppers (any colour - red, yellow, or orange), thinly sliced (about 2 cups)
  • Optional : 2 tablespoons vegetable oil (30 mL)
  • 8 flour tortillas, warmed
  • Sour cream (optional)
  • Salsa (optional)
  • Guacamole (optional)
  • Shredded cheddar cheese (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. In a mixing bowl, whisk together the vegetable oil, lime juice, Worcestershire sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  2. Add the chicken strips to the marinade and toss to coat evenly. Let marinate for at least 15 minutes (or up to 30 minutes in the fridge).
  3. Optional - If you wish to saute vegetables before cooking chicken for the purpose of not overcooking the chicken, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers and sauté until tender-crisp, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
  4. If cooking chicken without previously sauteing vegetables, heat the large skillet to medium-high heat. Add the marinated chicken to the hot skillet (no need for extra oil if using a well-seasoned pan – think more health conscious!). Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 6-8 minutes. Ensure internal temperature reaches 165°F (74°C).
  5. If you sauted the vegetables previously, add the cooked vegetables back into the skillet with the chicken. Cook for another minute or two, stirring, to combine the flavors and heat through.
  6. Spoon the chicken and pepper mixture into warmed tortillas. Top with your favorite fixings (sour cream, salsa, guacamole, cheese, cilantro, lime wedges).