Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 2 large bell peppers (1 red, 1 green), sliced into strips
  • 1 large yellow onion, halved and sliced into thin moons
  • 2 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp cayenne pepper
  • 1 fresh lime, juiced
  • 8 small flour tortillas

Instructions:

  1. Start by patting your 1.5 lbs of chicken breasts bone dry with paper towels. Once dry, slice the chicken into 1/2 inch strips across the grain. In a small bowl, combine your chili powder, cumin, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and cayenne. Toss the chicken strips in this mixture until every piece is coated in that vibrant red dust.
  2. Place your cast iron skillet over medium high heat and let it get hot — I mean really hot. Add 1 tbsp of avocado oil and swirl it around. You want to see the oil shimmering and just starting to show a faint wisp of smoke. This is the foundation of our sizzle.
  3. Add half of the chicken strips to the pan. Do not overcrowd the skillet. Let them sit undisturbed for 2-3 minutes until a dark, crusty sear forms. Flip and cook for another 2 minutes until opaque. Remove the first batch to a plate and repeat with the remaining chicken.
  4. Wipe out the pan if there are burnt spices, add the remaining 1 tbsp of oil, and toss in your sliced bell peppers and yellow onions. Sauté them over high heat, tossing frequently for about 3-4 minutes until the edges are charred and the onions are translucent but the peppers still have a bit of snap when you bite them.
  5. Add the cooked chicken back into the skillet with the vegetables. This is where the magic happens. Pour the fresh lime juice over the top. It will hiss and steam, deglazing the flavorful browned bits from the bottom of the pan and coating everything in a glossy, citrusy glaze.
  6. Give everything a final toss for 30 seconds to ensure the flavors are fully integrated. The lime juice brings a heartfelt brightness that cuts through the smoky spices.
  7. While the meat rests for a minute, warm your 8 flour tortillas. You can do this directly over a low gas flame for a second or two to get some char marks, or wrap them in a damp paper towel and microwave for 30 seconds.
  8. Serve the mixture immediately while it's still whistling. Set out small bowls of sour cream, cilantro, and maybe some extra lime wedges so everyone can customize their own plate.