Ingredients

  • 1 tsp. Chili Powder
  • 2 tsp. Kosher Salt
  • 1 tsp. Ground Cumin
  • 1 tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • 1 tbsp. Cornstarch
  • ¼ cup Water
  • 4 tbsp. extra-virgin Olive Oil, divided
  • 2 lb. skinless, boneless Chicken Breast, cut into 1/2-inch strips
  • 1 Green Bell Pepper, cored, seeded, and cut into thin strips
  • 1 medium Onion, thinly sliced
  • 2 tbsp. fresh Lime Juice, plus lime wedges for serving
  • 8 Flour Tortillas, warmed
  • Shredded Lettuce, for serving
  • Shredded Cheddar Cheese, for serving
  • Salsa, for serving
  • Sour Cream, for serving
Instructions

  1. In a resealable plastic bag, combine chili powder with salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of the oil. Add chicken, bell pepper, and onion. Seal bag and knead gently to coat. Refrigerate for 15 minutes.
  2. Heat the remaining 2 tablespoons of oil in a large cast iron skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until vegetables are crisp-tender and chicken is cooked through, about 8 minutes. Remove from heat and stir in lime juice.
  3. Transfer chicken and vegetables to a large bowl and serve with warmed tortillas, lettuce, cheese, salsa, sour cream, and lime wedges.