Ingredients:

  • lbs (about 680g) skinless, boneless chicken breast, sliced into thin strips
  • /4 cup (60ml) fresh lime juice
  • tablespoons olive oil (for marinade)
  • tablespoon mild chili powder
  • teaspoon ground cumin
  • teaspoon smoked paprika
  • /2 teaspoon dried oregano
  • cloves garlic, minced finely
  • /2 teaspoon salt
  • /2 teaspoon black pepper
  • /4 teaspoon cayenne pepper (optional)
  • large bell peppers (mixed colors), sliced into 1/4-inch strips
  • large yellow onion, sliced into 1/4-inch strips
  • tablespoons vegetable or canola oil (for sautéing)
  • large flour tortillas
  • Sour cream or Greek yogurt, for topping
  • Freshly chopped coriander (cilantro), for topping
  • Crumbled Cotija or feta cheese, for topping (optional)

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients (lime juice, 2 tbsp olive oil, chili powder, cumin, smoked paprika, oregano, garlic, salt, pepper, and cayenne if using) in a bowl with the sliced chicken. Toss well to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours recommended).
  2. Prep the Veggies: Slice the peppers and onions uniformly into 1/4-inch strips. Keep them separate from the raw, marinated chicken.
  3. Heat the Pan (The Crucial Step): Place a large, heavy-bottomed skillet or cast-iron pan over high heat. Let it preheat for 3-4 minutes until it is almost smoking. Add the high-smoke point oil (2 tablespoons vegetable/canola oil).
  4. Cook the Chicken: Remove chicken from the marinade, letting excess drip off, and add it to the screaming hot pan in a single layer. Do not overcrowd the pan; work in batches if necessary. Cook undisturbed for 2-3 minutes until nicely browned, then stir and cook until just cooked through (about 5-7 minutes total). Remove the chicken to a clean plate and set aside.
  5. Sauté the Vegetables: Add the remaining 2 tablespoons of oil to the same pan (still on high heat). Add the onions and peppers. Sauté vigorously, stirring occasionally, for 5-7 minutes until they are softened but still retain a slight bite (tender-crisp) and have charred edges.
  6. Combine and Season: Return the cooked chicken to the pan with the vegetables. Toss everything together for one minute just to reheat and marry the flavours. Taste and adjust salt/pepper if needed.
  7. Warm the Tortillas: While the mixture rests briefly, warm the tortillas either by wrapping them in foil and baking for 5 minutes at 350°F (175°C), or heating them individually in a dry skillet for about 30 seconds per side.
  8. Serve Immediately: Pile the sizzling chicken and vegetable mixture onto the warm tortillas and top with sour cream, fresh coriander, and cheese as desired.