Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons lime juice, freshly squeezed (30ml)
  • 1 tablespoon chili powder (15ml)
  • 1 teaspoon cumin (5ml)
  • 1 teaspoon paprika (5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • ½ teaspoon onion powder (2.5ml)
  • ½ teaspoon oregano (2.5ml), dried
  • ¼ teaspoon cayenne pepper (1.25ml) (optional, for extra heat)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (15ml)
  • 1 large onion, sliced (about 1 cup)
  • 2 bell peppers (any color, or a mix), sliced into strips (about 2 cups)
  • 1 jalapeño pepper, seeded and minced (optional, for extra heat)
  • 12 flour tortillas, warmed
  • Sour cream or Greek yogurt (optional)
  • Guacamole (optional)
  • Salsa (optional)
  • Shredded cheese (cheddar, Monterey Jack, or a blend) (optional)
  • Chopped cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. Combine marinade ingredients in a bowl or bag. Add chicken, toss to coat, and marinate in the refrigerator for at least 30 minutes, or up to overnight.
  2. Slice the onion and bell peppers into strips. Seed and mince the jalapeño, if using.
  3. Heat olive oil in a large skillet or cast iron pan over medium-high heat. Add onions and bell peppers (and jalapeño, if using) and sauté until softened and slightly charred, about 8-10 minutes. Remove from pan and set aside.
  4. Add marinated chicken to the same skillet and cook over medium-high heat until cooked through and browned, about 6-8 minutes. Ensure the internal temperature reaches 165°F (74°C).
  5. Return the sautéed vegetables to the skillet with the cooked chicken. Toss together and heat through, about 2 minutes, allowing everything to sizzle nicely.
  6. Warm tortillas according to package instructions.
  7. Serve the chicken and vegetable mixture immediately with warmed tortillas and your favorite toppings.