Description
Quick, juicy chicken strips seared with lime and smoky spices, perfect for weeknight dinners or casual gatherings.
Ingredients
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp granulated sugar
- 1/4 tsp cayenne pepper (optional)
- 1 1/2 lb boneless, skinless chicken breasts, sliced into 1/4″ strips
- 1 tbsp cornstarch
- 1/4 cup + 2 tbsp canola oil, divided
- 2–3 limes (juice for marinade + wedges to finish)
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 12 flour tortillas, warmed
Instructions
- Make the marinade: In a bowl, whisk chili powder, paprika, kosher salt, onion powder, cumin, garlic powder, sugar, and cayenne. Stir in cornstarch and add canola oil and lime juice; whisk until smooth.
- Marinate chicken: Slice chicken into strips and place in a bowl or sealable bag. Pour in two-thirds of the marinade and toss to coat. Refrigerate for 10 minutes to 2 hours.
- Marinate vegetables: Toss sliced peppers and onion with remaining marinade and let sit while heating the pan.
- Cook vegetables: Heat 1 tbsp oil in a skillet over medium-high heat. Add peppers and onion, cooking for 4–5 minutes until colored. Remove and keep warm.
- Cook chicken: In the same skillet, heat 2 tbsp oil. Add chicken in a single layer and cook for 2–3 minutes without stirring. Flip and cook another 4–5 minutes until cooked through.
- Finish: Return vegetables to skillet with chicken. Toss and cook for 2–3 minutes, adding lime juice to taste.
- Serve: Spoon chicken and veggies into warm tortillas and top as desired.
Notes
For gluten-free, use gluten-free tortillas and substitute arrowroot for cornstarch. Adjust lime juice to taste by adding a splash of water for less acidity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican