1 1/2 pounds skinless, boneless chicken breasts, all fat and cartilage trimmed off and chicken cut into strips
2 Tbsp olive oil
1 large onion, cut into medium thick slices
4 bell peppers (red and green or all different colors: green/yellow/orange/red), cut into medium thck slices
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro
12 flour tortillas
Sargento Mexican Blend, shredded cheese
Salsa or Pico de Gallo
Black olives, pitted & sliced
Mix all the marinade ingredients together in a medium sized bowl. Add the chicken, turn to coat on all sides, cover with plastic wrap and refrigerate. Marinate for at least one hour.
Remove the chicken from the marinade to a plate & discard marinade. Set chicken aside.
Heat oil in a large frying pan on high heat for a minute or so, then add onion & pepper slices. As soon as the vegetables start to brown a little, turn heat to low, put lid on and allow onions & peppers continue to cook until softened and caramelized. Remove vegetables from pan onto a plate, set aside.
Add chicken and a little more oil to the same pan you cooked the vegetables in, turn heat up to med-high and let chicken cook for 2-3 minutes, until seared on one side and turn the pieces over and cook for another 2-3 minutes until well seared on the other side.
Re-add the onions and peppers to the pan. Toss in pan to evenly distribute everything. Let cook until chicken and vegetables just starts to blacken (1-2 min).
Warm the tortillas (I wrap the whole stack in a slightly dampened paper towel and microwave for 30 seconds).
Half-way fill warmed flour tortillas with chicken and vegetables from pan and serve with your favorite toppings and a side of refried beans (note: Old El Paso refried black beans in a can aren’t half bad).