Ingredients:

  • 5 lbs Boneless, skinless chicken breast or thigh, thinly sliced
  • 3 Tbsp Olive or vegetable oil (for marinade)
  • 3 Tbsp Freshly squeezed lime juice
  • 1 Tbsp Standard American chilli powder
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1/2 tsp Dried oregano (Mexican preferred)
  • 1 tsp Garlic powder
  • 1 tsp Salt, plus more to taste
  • 1/2 tsp Freshly ground black pepper
  • 2 large Bell peppers (red and yellow/green), sliced into thin strips
  • 1 medium Yellow or white onion, sliced into thin strips
  • 2 Tbsp High smoke point oil (for searing vegetables)
  • 8–12 Small flour or corn tortillas (for serving)

Instructions:

  1. Slice the chicken breasts against the grain into uniform 1/2-inch (1.2 cm) strips.
  2. In a large bowl, whisk together the 3 Tbsp oil, lime juice, chilli powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper to create the marinade.
  3. Toss the sliced chicken strips in the marinade until fully coated. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  4. Slice the bell peppers and onion into thin, even strips (about 1/4 inch / 6 mm thick). Keep these vegetables separate from the marinated chicken.
  5. Place a cast iron skillet or heavy-bottomed pan over high heat for 3–5 minutes until smoking hot. Add the 2 Tbsp of high smoke point oil just before cooking.
  6. Add the sliced peppers and onions to the hot pan. Cook for 3–4 minutes, stirring only once or twice, until the vegetables are tender-crisp and have developed nice charred edges. Season lightly with salt and pepper.
  7. Transfer the vegetables immediately to a warm serving platter and set aside.
  8. Return the skillet to high heat. Ensure it is screaming hot again. Add the marinated chicken strips to the pan in a single layer, ensuring not to overcrowd the skillet (cook in batches if necessary).
  9. Cook the chicken for 4–5 minutes total, turning once, until the chicken is browned, slightly charred, and the internal temperature reaches 165°F (74°C).
  10. Once the chicken is cooked, return the reserved vegetables to the pan and toss quickly with the chicken to combine and warm them through (about 30 seconds).
  11. Transfer the sizzling mixture immediately to a heated platter and serve straight away alongside warm tortillas and your preferred toppings like guacamole, salsa, and sour cream.