Ingredients
- 1 1/2 tablespoons lime juice
- 2 tablespoons olive oil divided
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 pound boneless, skinless chicken breasts thinly sliced
- 1 medium onion thinly sliced
- 3 bell peppers mixed colors, thinly sliced
- Fresh cilantro chopped, for garnish
- Warm flour tortillas for serving
Instructions
- In a bowl, whisk together lime juice, 1 tablespoon olive oil, the chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Add sliced chicken and toss until evenly coated. Let marinate for 15 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in 2 batches until browned and cooked through, 5 to 7 minutes. Then transfer to a plate. In the same skillet, add the sliced onions and bell peppers and sauté until softened, about 5 minutes. Season with salt and pepper.
- Return the chicken to the skillet, toss in a little extra lime juice if desired, and mix until combined. Garnish with cilantro. Serve hot with warm flour tortillas.