Here is what you will need:
2 boneless, skinless chicken breasts, sliced into strips*
1/4 cup olive oil
juice of one lime
1 tsp of sugar
1 tsp salt
1/2 tsp ground cumin
1 tsp onion powder
1 1/2 tsp smoked paprika
1 1/2 TBS chili powder
2 or 3 cloves garlic grated
1/4 cup water or chicken broth
1 onion sliced (bout a half inch thick)
3 bell peppers sliced (I used red and orange peppers)
1 jalapeno pepper, stemmed, seeded and sliced –optional
Flour tortillas or corn if you prefer
fresh chopped cilantro for serving
choice of sides for serving: guacamole, salsa, sour cream, shredded cheese
*You can keep the chicken breasts whole and slice them after cooking if you prefer.
Here is what you need to do:
In a large glass bowl combine the olive oil, lime juice, sugar, salt, cumin, garlic, water, smoked paprika, onion powder and chili powder. Taste and see if spices need adjusting.
Add the chicken, peppers and onions to the marinade. Let put it in the fridge for at least an hour but no longer than 8 hours. Remove from fridge about 30 minutes before cooking.
I separate the chicken from the vegetables and cook them separately. You can cook them all together if you like but I worry that my chicken will get overdone. You can also divide up the marinade and marinate the chicken and vegetables separately but that just gives you another bowl to clean!
Heat a large pan over medium high heat add in the peppers and onions and cook to your liking. I like mine a little firm about 5 to 6 minutes. Remove peppers and onions from pan and add the chicken to pan and cook for about 4 to 5 minutes. This will all depend on how thin you sliced the chicken and the peppers and onions. The thinner they are the quicker they cook. Add the peppers and onions back to the pan with the chicken. Give everything a little taste and season with more salt if necessary.
Warm up the tortillas in a skillet. Place the chicken, peppers and onions on top of the tortillas and sprinkle with some cilantro and top with what you like! Let's Eat!!