Ingredients
1 and 1/2 pounds chicken thighs, sliced into 1-inch strips
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon liquid smoke
2 tablespoons cumin
2 teaspoons kosher salt, plus 1 teaspoon for veggies
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/3 cup chopped cilantro, plus extra for garnish
4 cloves garlic, minced
2 tablespoons vegetable oil, plus extra for veggies
2 tablespoons butter
3 small bell peppers, sliced
1 medium onion, sliced
12 6-inch flour tortillas
1 cup shredded Monterey Jack cheese (optional)
Sour cream, Chipotle Mayo, Guacamole, lime wedges (for garnish)
Instructions
Marinate the Chicken: Combine chicken strips with lime juice, soy sauce, liquid smoke, cumin, 2 teaspoons kosher salt, chili powder, smoked paprika, onion powder, cayenne pepper, cilantro, and garlic in a bowl. Marinate for 15 minutes to 24 hours.
Prep the Veggies: Slice bell peppers and onion. Set aside.
Sear the Chicken: In a hot cast iron skillet, add vegetable oil. Sear chicken strips in batches, 2 minutes per side, adding butter during the flip. Remove and set aside.
Cook Veggies: In the same skillet, add more oil, peppers, and onion. Season with 1 teaspoon kosher salt and sauté with the reserved marinade until crisp-tender.
Combine: Return chicken to skillet with veggies, heat through.
Serve: Warm tortillas, add cheese if desired, and fill with chicken and veggies. Garnish with sour cream, Chipotle Mayo, lime juice, and chopped cilantro.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 310 kcal