Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 3 tbsp neutral oil (avocado or vegetable oil)
  • 2 tbsp fresh lime juice
  • 1 tsp liquid smoke
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 large bell peppers, sliced into strips
  • 1 large white onion, sliced into strips
  • 1 tbsp neutral oil for the pan
  • 8 small flour tortillas

Instructions:

  1. In a large mixing bowl, whisk together 3 tbsp oil, lime juice, liquid smoke, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to create the marinade.
  2. Toss the chicken strips in the marinade until evenly coated. Let sit at room temperature for 10 minutes.
  3. Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tbsp of oil to the pan.
  4. Add the chicken strips in a single layer. Sear without moving for 5 to 6 minutes to achieve a charred crust, then flip and cook until no longer pink. Remove chicken from the pan and set aside.
  5. In the same skillet, add the sliced peppers and onions. Sauté for 3-4 minutes until the edges are blistered but the vegetables still have a crisp-tender snap.
  6. Return the chicken to the skillet and toss with the vegetables for 1 minute to combine the flavors and juices.
  7. Serve immediately with warmed flour tortillas and optional toppings like cilantro, sour cream, or avocado.