Ingredients:

  • lbs Boneless, skinless chicken breasts or thighs, sliced into thin strips
  • /4 cup Fresh lime juice
  • Tbsp Olive oil
  • Tbsp Chili powder
  • tsp Ground cumin
  • tsp Smoked paprika
  • /2 tsp Dried oregano
  • /2 tsp Garlic powder
  • /2 tsp Onion powder
  • /2 tsp Salt
  • /4 tsp Black pepper
  • Tbsp Olive oil (for vegetables)
  • Large yellow onion, sliced thinly
  • Red bell pepper, thinly sliced
  • Green bell pepper, thinly sliced
  • /2 tsp Salt (for vegetables)
  • Small flour tortillas
  • Fresh cilantro, for garnish
  • Cotija cheese, for garnish
  • Pickled jalapeños, for garnish

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients (lime juice, 2 Tbsp olive oil, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper) in a large non-reactive bowl. Add the sliced chicken, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  2. Prep Vegetables: While the chicken marinates, slice the onion and bell peppers into uniform, thin strips. Keep them separate from the chicken.
  3. Heat the Pan: Place a large cast-iron skillet over high heat for about 5 minutes until it is smoking hot.
  4. Cook the Vegetables: Add 1 Tbsp olive oil and the sliced vegetables to the hot pan. Sprinkle with salt. Sauté vigorously for 4-6 minutes until they soften slightly but retain a good bite and begin to char at the edges. Remove vegetables from the pan and set them aside on a plate.
  5. Cook the Chicken: Add the marinated chicken strips to the same hot, empty pan (cook in two batches if necessary to avoid overcrowding). Spread into a single layer and let it sear undisturbed for 2 minutes before tossing. Cook for another 4-5 minutes total until the chicken is cooked through and nicely browned.
  6. Combine and Finish: Return the cooked vegetables to the pan with the chicken. Toss quickly for 1 minute to reheat everything and allow the spices to marry.
  7. Warm Tortillas: Briefly warm the flour tortillas in a dry pan or wrapped in foil in the oven until soft and pliable.
  8. Serve Immediately: Transfer the sizzling mixture to a serving platter and serve immediately alongside the warm tortillas and optional garnishes like fresh cilantro, cotija cheese, and pickled jalapeños.