← Nouns Cooking · Mexican

Ingredients

• 700 g Chicken breast, cut into 1 cm strips
• 3 bell peppers, mixed colours, cut into strips
• 1 large onion, sliced
• 2 cloves Garlic, grated
• 1 tsp Cumin
• 1 tsp Chilli powder
• 1 tsp Dried oregano
• ½ tsp Smoked paprika
• 1 tsp Salt
• 2 limes, 1 juiced, 1 in wedges
• 3 tbsp Olive oil
• 8 flour tortillas
• 1 Avocado, sliced
• pico de gallo or salsa, to serve

Method

1. Mix the garlic, cumin, chilli powder, oregano, paprika, salt, lime juice and 2 tbsp of the oil in a bowl. Toss the chicken in it and leave for 30 min (or up to a few hours in the fridge).
2. Heat a large cast-iron or heavy frying pan over high heat until it smokes lightly. Add the rest of the oil and the peppers and onion and cook for 5–6 min, tossing only now and then, until charred in spots but still a little crisp. Tip them onto a plate.
3. Add the chicken to the hot pan in a single layer (in two batches if needed) and leave it alone for 2 min to brown, then stir-fry for 3–4 min more, until cooked through (75°C / 165°F).
4. Return the vegetables, toss everything together for 1 minute and squeeze over a little extra lime.
5. Warm the tortillas in a dry pan for 20 seconds per side. Bring the sizzling pan to the table with the tortillas, avocado, salsa and lime wedges.

Tips

• Use corn tortillas to make the meal gluten-free.
• Crowding the pan steams the meat; give it room so it browns.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Maricruz Avalos ¡Hola! Jalapeño