Serves
Makes 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 4 thin, boneless chicken breast filets
- 1 tablespoon olive oil
- ½ red onion, thinly sliced
- 3 bell peppers of assorted color, thinly sliced
- 8 flour tortillas
- For serving:
- Cotija cheese, finely grated
- Guacamole
- Salsa
- Cilantro, chopped
- Lime wedges
Procedure
In a medium bowl, stir together olive oil, lime juice, chili powder, cumin, salt and pepper. Add chicken breasts and stir to coat well. Cover and chill for at least 2 hours or up to overnight.
Heat a cast iron skillet over medium high heat. When very hot, let excess marinade drip off chicken and cook in batches, 3-4 minutes per side, until well browned and internal temperature reaches 165°F. Transfer to a cutting board and rest while onion and peppers cook.
Wipe down the skillet with a damp cloth. Add olive oil and onion, stirring to break up and cook down, about 3 minutes. Add peppers and remaining marinade to the skillet. Cook and stir about 4 minutes, until onions are softened and peppers are tender.
Warm tortillas in a low oven or over a gas flame. Wrap in an aluminum foil pouch to keep warm.
Slice chicken against grain into thin strips. Serve chicken on top of onion and peppers in the hot skillet with tortillas and toppings on the side.
