Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 3 tbsp fresh lime juice
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 0.5 tsp smoked paprika
  • 1 tsp honey or agave
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 3 large bell peppers (red, yellow, and green), deseeded and sliced into strips
  • 1 large red onion, sliced into wedges
  • 2 tbsp avocado or vegetable oil
  • 8 flour or corn tortillas, warmed
  • Fresh cilantro for garnish
  • Sliced avocado for serving
  • Sour cream for serving

Instructions:

  1. In a large mixing bowl or zip-top bag, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, honey, salt, and pepper. Add chicken strips and toss to coat thoroughly. Marinate for at least 30 minutes.
  2. Heat a large cast iron skillet over medium-high heat with 1 tablespoon of high-smoke point oil. Once shimmering, add the chicken in a single layer. Sear for 3-4 minutes per side until golden brown and charred on the edges. Remove chicken from the pan and set aside.
  3. Add the remaining 1 tablespoon of oil to the same skillet. Add the sliced onions and bell peppers. Sauté for 4-5 minutes, stirring occasionally, until edges are slightly blackened but vegetables remain crisp-tender.
  4. Return the cooked chicken and any accumulated juices to the skillet. Toss with the vegetables for 1 minute to combine flavors.
  5. Turn off the heat. Squeeze a fresh lime wedge over the sizzling mixture to deglaze the pan and add acidity before serving immediately with warm tortillas and toppings.