Ingredients:

  • 1/4 cup freshly squeezed Lime Juice
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon mild or medium Chilli Powder
  • 3 cloves minced Garlic
  • 1 teaspoon Kosher Salt (for marinade)
  • 1/2 teaspoon freshly ground Black Pepper (for marinade)
  • 5 lbs boneless, skinless Chicken Breast, trimmed and sliced
  • 3 large Bell Peppers (red, green, and yellow), sliced into 1/4-inch strips
  • 1 large Red or Spanish Onion, sliced into 1/4-inch strips
  • 2 tablespoons Vegetable Oil or Canola Oil (for sautéing)
  • 8 Flour Tortillas (8-inch)
  • 1 cup Salsa (fresh or jarred)
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped
  • 1 medium Avocado or Guacamole

Instructions:

  1. Prepare and Marinate the Chicken: Slice the chicken breasts thinly against the grain into 1/2-inch strips. In a bowl, whisk together the marinade ingredients (Lime Juice through Black Pepper). Place chicken in a Ziplock bag, pour the marinade over, seal, and refrigerate for a minimum of 30 minutes, or ideally 1 to 2 hours.
  2. Prepare Vegetables and Grill Setup: Slice the bell peppers and onion into uniform 1/4-inch strips. Preheat your grill (or indoor grill pan) to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates.
  3. Grill the Chicken: Remove the chicken from the marinade (discard the liquid). Place the strips directly onto the hot grill. Grill for 3 to 4 minutes per side until well-charred and cooked through (internal temperature must reach 165°F / 74°C). Immediately transfer the chicken to a clean cutting board, tent with foil, and let rest for 5–10 minutes.
  4. Sauté the Vegetables (The Sizzle): Heat the 2 tablespoons of vegetable oil in a large cast iron skillet over high heat until just smoking. Add the sliced peppers and onions, seasoning lightly with salt and pepper. Sauté, stirring frequently, for 5 to 7 minutes until the vegetables are tender-crisp and have achieved some char and caramelization.
  5. Combine and Serve: Add the rested, grilled chicken strips directly into the hot skillet with the vegetables. Toss briefly (30 seconds) to combine and reheat. While combining, warm the tortillas. Serve the sizzling chicken and vegetable mixture immediately from the skillet, alongside the fresh toppings (salsa, sour cream, coriander, avocado/guacamole) for assembly.