Just a quick and easy meal. You just need to prep the chicken in the frig for a while. You can even marinate it overnight for added flavor. I used corn tortillas, but you could use flour tortillas if you prefer.
FOR THE MARINADE:
½ cup plus 1 Tbsp extra-virgin olive oil
¼ cup lime juice, from about 3 limes
2 tsp cumin
½ tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts or boneless chicken thighs
salt to taste
Freshly ground black pepper
3 bell peppers, thinly sliced
1 large onion, thinly sliced
Tortillas, for serving
Sliced avocado or guacamole to add
sour cream for topping
In a large bowl, whisk together ½ cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge for at least 30 minutes and up to two hours.
When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, eight minutes per side. Let rest 10 minutes, then slice into strips.
Add bell peppers and onion to skillet and cook until soft, five minutes. Add chicken and toss until combined. Serve with tortillas and avocado slices. Top with sour cream.
— Barbara Rexford