Ingredients:

  • 120 ml (½ cup) Neutral Oil (Canola or Grapeseed)
  • 60 ml (¼ cup) Freshly Squeezed Lime Juice
  • 2 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Dried Oregano
  • 1 tsp Smoked Paprika
  • ½ tsp Cayenne Pepper (optional)
  • 2 cloves Garlic, minced finely
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly cracked
  • 900 g (2 lbs) Boneless, Skinless Chicken Breasts, cut into thin 1 cm (½-inch) strips
  • 2 large Bell Peppers (1 Red, 1 Green), sliced thinly
  • 1 large Yellow Onion, halved and sliced thinly
  • 8–12 Medium Flour Tortillas, warmed

Instructions:

  1. Combine Marinade: Whisk together the oil, lime juice, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), garlic, salt, and pepper in a large bowl until the salt is dissolved.
  2. Marinate Chicken: Add the sliced chicken strips to the marinade. Toss well to coat every piece. Cover and refrigerate for a minimum of 30 minutes (up to 4 hours is ideal).
  3. Slice Vegetables: While the chicken marinates, slice the bell peppers and onion thinly (about 3 mm / ⅛ inch thick). Keep them separate from the chicken.
  4. Sear the Vegetables: Heat the cast iron skillet over medium-high heat until smoking hot. Add 1 Tbsp of fresh oil. Add the sliced onions and peppers to the hot pan and stir-fry for 3–4 minutes until crisp-tender (al dente). Season lightly with salt and immediately transfer the vegetables to a clean plate and set aside.
  5. Cook the Chicken in Batches: Return the skillet to the heat and increase to high. Ensure the pan is screaming hot. Remove the chicken from the marinade, shaking off excess liquid. Add about half of the chicken strips to the hot pan in a single layer (do not overcrowd). Cook undisturbed for 2–3 minutes until a dark crust forms. Flip and cook the other side until cooked through. Remove the first batch to a plate and repeat with the remaining chicken.
  6. Finish and Serve: Return all the cooked chicken and the reserved vegetables to the hot skillet. Toss quickly over high heat for 30 seconds to heat everything through and combine the flavours. Serve the sizzling mixture immediately from the skillet or on a warmed platter, alongside warmed tortillas and toppings.