Prep Time
15 min
Cook Time
10 min
Yields
8 servings
Recipe courtesy of Omayra Vallejo and Omar Parra.
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ingredients
3
boneless chicken breasts
2
limes, juice and zest
1
Tbsp sugar
2
tsp dried oregano
½
tsp cayenne pepper
1
tsp cinnamon
1
tsp cumin
½
tsp chili powder
½
tsp paprika
1
tsp each salt and pepper
2
Tbsp olive oil, plus more for frying
2
cloves garlic, minced
3
red, yellow and green bell peppers, julienned
1
large white onion, julienned
8
flour tortillas, 6-8 inches in diameter
¼
cup cilantro, chopped
sour cream and hot sauce (optional)
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directions
Step 1
Cut chicken into ¼-inch strips. In a large bowl, combine lime juice and zest, sugar, dried spices, salt, pepper, olive oil and garlic. Add chicken to marinate and mix well. Cover and refrigerate for a minimum of an hour. Marinating overnight yields best results.
Step 2
Heat oil in a large skillet on medium-high. Stir-fry the marinated chicken for 5-6 minutes. Then add the peppers and onions and fry for another 3-4 minutes, until the vegetables are tender.
Step 3
Divide the chicken, peppers and onions equally among the eight tortillas. Garnish with chopped cilantro, sour cream and hot sauce (optional).