Method
- 01
Mince your garlic. Juice half a lime and zest the whole lime, keeping the remaining whole lime for garnish.
- 02
In a small bowl, whisk together your chili powder, cumin, paprika, minced garlic, lime juice, lime zest, 2 tbsp olive oil, and salt and pepper to form a marinade.
- 03
Pat your chicken dry and coat generously with the marinade on both sides. Let sit for 10 minutes while you prep the vegetables.
- 04
Slice your bell peppers into thin strips and thinly slice your onion, keeping the vegetable pieces separate.
- 05
Heat 1 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering. Place your marinated chicken in the pan and cook for 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and rest for 5 minutes.
- 06
In the same skillet, add your sliced onions and cook for 2-3 minutes, stirring occasionally, until they begin to soften and char at the edges. Push to the side of the pan.
- 07
Add your bell peppers to the open side of the pan and cook for 3-4 minutes, stirring occasionally, until they have light char marks and are tender-crisp.
- 08
While vegetables finish cooking, warm your tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
- 09
Slice your rested chicken into strips and return to the pan with the vegetables. Toss gently to combine and warm through.
- 10
Serve the chicken and vegetables on warm tortillas. Garnish with fresh cilantro, a squeeze of fresh lime juice, and optional sour cream.
