Ingredients:

  • 5 lbs Boneless, skinless Chicken Breasts (or Thighs), trimmed and sliced into 1/4-inch strips
  • 3 Tbsp Olive Oil (or neutral oil like avocado), separated
  • 3 Tbsp fresh Lime Juice (plus 1 tsp for finishing)
  • 2 tsp Smoked Paprika (Spanish preferred)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1/4 tsp Chilli Flakes (optional)
  • 1 medium Large Red Onion, thinly sliced
  • 3 medium Bell Peppers (Mixed colours: Red, Yellow, Green), sliced into strips
  • 8 count Flour Tortillas (8-inch/20 cm)
  • Toppings (Suggested: Salsa, guacamole, sour cream, grated cheese)

Instructions:

  1. Prepare the Marinade: In a large bowl, whisk together 2 Tbsp olive oil, 3 Tbsp lime juice, smoked paprika, cumin, oregano, garlic powder, salt, pepper, and chili flakes (if using).
  2. Slice the Chicken: Slice the chicken breasts against the grain into thin, uniform strips (about 1/4-inch thick).
  3. Marinate: Add the sliced chicken to the marinade bowl. Toss thoroughly and refrigerate for a minimum of 30 minutes, or up to 2 hours.
  4. Slice Vegetables: While the chicken marinates, slice the onion and bell peppers into strips, matching the size of the chicken.
  5. Heat the Pan: Place a heavy-bottomed cast iron skillet over high heat until smoking hot. Add 1/2 Tbsp of the remaining oil.
  6. Sauté Vegetables: Add the sliced bell peppers and onions (seasoned with a pinch of salt). Cook for 3-4 minutes, tossing only occasionally to achieve charring and softening while retaining some crunch.
  7. Remove Vegetables: Immediately transfer the cooked vegetables to a serving platter. Do not wipe the pan clean.
  8. Sear the Chicken (The Sizzle): Return the pan to high heat. When smoking, add the final 1/2 Tbsp of oil. Shake off excess marinade and add the chicken strips to the pan in a single layer. Cook in batches if necessary.
  9. Cook Rapidly: Sear the chicken for 2-3 minutes per side until deeply caramelized and cooked through (internal temperature should reach 165°F or 74°C).
  10. Combine and Finish: Return the cooked vegetables to the pan with the chicken. Toss briefly (about 30 seconds) just to reheat the vegetables. Squeeze the final 1 tsp of fresh lime juice over the mixture.
  11. Warm the Tortillas: Quickly warm the tortillas, either wrapped in foil in the oven, or briefly in a dry skillet, just before serving.
  12. Serve: Transfer the sizzling chicken and vegetables directly to a hot serving plate or trivet. Serve immediately with the warm tortillas and your choice of accompaniments.