Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/2 inch strips
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.125 tsp cayenne pepper
  • 2 large bell peppers, sliced into strips
  • 1 medium red onion, sliced into half-moons
  • 2 tbsp avocado oil
  • 1 fresh lime, juiced
  • 8 small corn tortillas
  • 1 cup fresh cilantro, chopped
  • 1 medium avocado, sliced

Instructions:

  1. Slice the chicken. Take your 1.5 lbs chicken breast and cut into 1/2 inch strips. Note: Keep them uniform so they cook at the same rate.
  2. Mix the seasoning. In a small bowl, combine 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp sea salt, 0.25 tsp black pepper, and 0.125 tsp cayenne pepper.
  3. Coat the meat. Toss the chicken strips with half of the spice mix and 1 tbsp avocado oil until every piece is velvety and red.
  4. Prep the vegetables. Slice 2 large bell peppers into strips and 1 medium red onion into half moons.
  5. Heat the pan. Place your skillet over medium high heat with the remaining 1 tbsp avocado oil until the oil shimmers and barely smokes.
  6. Sear the chicken. Add chicken in a single layer. Cook for 5-6 minutes, flipping once, until golden and slightly charred. Remove meat from the pan.
  7. Sauté the veg. Add peppers and onions to the same pan with the remaining spice mix. Cook for 3-4 minutes until edges are blackened but centers remain crisp.
  8. Combine and brighten. Return the chicken to the pan and pour in the juice of 1 fresh lime.
  9. Warm the tortillas. Briefly heat 8 small corn tortillas in a dry pan or over an open flame until soft and pliable.
  10. Garnish and serve. Top with 1 cup chopped cilantro, 1 sliced avocado, and a final squeeze of lime.