Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons lime juice, freshly squeezed (30ml)
  • 2 tablespoons orange juice, freshly squeezed (30ml)
  • 2 cloves garlic, minced (about 2 tsp)
  • 1 tablespoon chili powder (15ml)
  • 1 teaspoon cumin (5ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1/2 teaspoon oregano (2.5ml)
  • 1/4 teaspoon cayenne pepper (1.25ml) (optional, for extra heat!)
  • Salt and freshly ground black pepper to taste
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste
  • 12-18 flour tortillas
  • Your favourite toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, lime wedges

Instructions:

  1. Combine all marinade ingredients in a large bowl. Add chicken strips and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  2. Slice the bell peppers and onion into thin strips.
  3. Heat olive oil in a large cast-iron skillet (or frying pan) over medium-high heat. Add the sliced bell peppers and onion. Sauté until softened and slightly charred, about 8-10 minutes. Season with salt and pepper. Remove vegetables from the pan and set aside.
  4. Add the marinated chicken (drained of excess marinade) to the same hot skillet. Cook until fully cooked through and lightly browned, about 6-8 minutes, turning occasionally. Ensure an internal temperature of 165°F (74°C).
  5. Return the cooked vegetables to the skillet with the chicken. Toss to combine and heat through. Serve immediately with warm flour tortillas and your favourite toppings.