Ingredients:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 3 bell peppers (choose different colors for variety, such as red, yellow, and green), sliced
- 1 large onion, sliced
- 2 tablespoons vegetable oil
- 1 lime, juiced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 6-8 flour tortillas
For serving:
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro, chopped
- Shredded cheese (optional)
Ingredients:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 3 bell peppers (choose different colors for variety, such as red, yellow, and green), sliced
- 1 large onion, sliced
- 2 tablespoons vegetable oil
- 1 lime, juiced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 6-8 flour tortillas
For serving:
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro, chopped
- Shredded cheese (optional)
Instructions:
- Marinate the Chicken:
- In a bowl, mix the lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper. Add the sliced chicken and toss to coat evenly. Let it marinate for at least 15 minutes, or up to an hour if you have time.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and bell peppers. Cook, stirring frequently, until the vegetables are soft and slightly caramelized, about 6-8 minutes.
- Combine and Serve:
- Return the chicken to the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to reheat the chicken.
- Warm the flour tortillas in the microwave or on a skillet.
- Serve the chicken and vegetable mixture hot with tortillas and sides like sour cream, guacamole, salsa, fresh cilantro, and shredded cheese.
Instructions:
- Marinate the Chicken:
- In a bowl, mix the lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper. Add the sliced chicken and toss to coat evenly. Let it marinate for at least 15 minutes, or up to an hour if you have time.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and bell peppers. Cook, stirring frequently, until the vegetables are soft and slightly caramelized, about 6-8 minutes.
- Combine and Serve:
- Return the chicken to the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to reheat the chicken.
- Warm the flour tortillas in the microwave or on a skillet.
- Serve the chicken and vegetable mixture hot with tortillas and sides like sour cream, guacamole, salsa, fresh cilantro, and shredded cheese.