Ingredients:

  • 4 medium limes, fresh juice (60 ml)
  • 3 tablespoons Olive Oil (or Avocado Oil)
  • 1 tablespoon Tequila (Blanco/Silver, optional)
  • 3 cloves Garlic, minced
  • 2 teaspoons Chili Powder (Ancho/New Mexico)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano (Mexican)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 5 lbs (680 g) skinless, boneless Chicken Breast or thighs
  • 1 large Yellow Onion (Spanish), sliced
  • 3 medium Bell Peppers (mixed colours), sliced
  • 2 tablespoons high smoke point Oil for Searing (e.g., canola)
  • 8 count Flour Tortillas (8-inch), warmed
  • Sour Cream or Crème Fraîche, for serving
  • Salsa or Pico de Gallo, for serving
  • Small handful Fresh Coriander (Cilantro), chopped for garnish

Instructions:

  1. Slice the Chicken: Pat the chicken dry. Slice it against the grain into thin, uniform strips (about 0.5 cm / ¼ inch thick). This ensures quick, even cooking.
  2. Combine the Marinade: Whisk together the lime juice, 3 tablespoons of olive oil, tequila (if using), minced garlic, chili powder, cumin, oregano, salt, and pepper in a medium bowl until well combined.
  3. Marinate: Place the chicken strips into a Ziploc bag or glass dish and pour the marinade over them. Refrigerate for at least 30 minutes, or up to 4 hours. (Do not marinate longer than 4 hours.)
  4. Prep Vegetables: Slice the onions and bell peppers into thick, uniform strips (about 0.75 cm / ⅓ inch). Set aside.
  5. Heat the Skillet: Place a heavy-duty cast iron skillet over high heat. Add the searing oil. Wait until the oil is shimmering and just beginning to smoke—this temperature is vital for the sizzle.
  6. Sauté the Vegetables: Add the sliced onions and peppers to the hot skillet. Cook for 5–7 minutes, stirring occasionally, until the edges are softened and slightly charred, but still retain a bit of crunch. Season lightly with salt and pepper.
  7. Remove Veggies: Transfer the cooked vegetables immediately to a bowl or serving platter and set aside. Do not leave them in the pan.
  8. Sear the Chicken (Working in Batches): Return the skillet to high heat. Once smoking hot, add half of the marinated chicken strips, ensuring they lie in a single layer. Do not overcrowd the pan.
  9. Cook the Chicken: Cook for 2–3 minutes per side until deeply browned and just cooked through (internal temperature reaches 74°C / 165°F).
  10. Combine: Return the cooked vegetables to the pan with the chicken and toss quickly to reheat everything and incorporate any remaining marinade drippings (about 30 seconds).
  11. Warm the Tortillas: Warm the tortillas using your preferred method (dry skillet, microwave, or oven).
  12. The Grand Presentation: Transfer the sizzling chicken and vegetables to a warm serving platter or a preheated cast iron platter. Serve immediately alongside warm tortillas, sour cream, and salsa. Garnish with fresh coriander.