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- Yield: 4 1x
Ingredients
Scale
- 2lb boneless, skinless chicken breasts, cut into thin strips OR 2lb hanger, skirt, or your choice of steak
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red onion
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 2 Ripe Avocados for Garnish (optional)
- Sour Cream for Garnish (optional)
Instructions
- Preheat the oven to 425 F. Lightly grease a baking sheet but do not line it.
- Thinly slice the bell pepper and onion and combine in a mixing bowl with the oil, garlic, and spices. Add the chicken to the bowl if using chicken, then toss well to coat.
- Spread evenly on a sheet pan and roast for 25 minutes or until the chicken is cooked through and the vegetables are crisp-tender. You may stir the pan once halfway through.
- If using steak, get the vegetables in the oven and then heat a saute pan to medium-high heat about 5 minutes before the vegetables are done. Add some oil to the pan and sear the strips of steak in batches, about 30 seconds each side, seasoning with salt and pepper while they cook. Transfer to a clean plate and repeat with the remaining steak. Mix into the vegetables when they come out of the oven.
- Stir in the lime juice and cilantro (this will help deglaze the pan) and serve on warm tortillas topped with avocado and sour cream.
