Ingredients:

  • 5 lbs (680g) Boneless, skinless chicken breasts, sliced thinly
  • 1/4 cup (60ml) Fresh Lime Juice
  • 2 Tablespoons Olive Oil, plus extra for cooking
  • 1/2 teaspoon Salt, or to taste
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano (Mexican if available)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Cayenne Pepper (Optional)
  • 2 medium Large Yellow Onions, sliced thinly
  • 3 medium Bell Peppers (Mixed colours), sliced thinly
  • 8 Flour Tortillas (8-inch/fajita size)

Instructions:

  1. Slice chicken breasts thinly against the grain into strips (about 1/4 inch thick). Place in a medium bowl.
  2. In a separate small bowl, combine all Spice Blend ingredients (Cumin, Chili Powder, Paprika, Oregano, Garlic Powder, Onion Powder, Cayenne). Set aside half of this mix.
  3. Add half of the prepared spice mix, lime juice, 2 Tbsp olive oil, and salt to the chicken. Toss well to coat. Let sit for at least 10 minutes.
  4. Slice onions and bell peppers into thin, uniform strips.
  5. Place a large skillet or cast-iron pan over medium-high to high heat. Add a thin slick of cooking oil—it should be shimmering hot.
  6. Cook chicken strips in a single layer (work in batches if necessary) for 3-4 minutes per side until nicely browned and cooked through. Remove chicken to a warm plate.
  7. Add a tiny bit more oil to the hot pan. Add the onions first and sauté for 3 minutes until they begin to soften. Add the peppers and the remaining reserved spice mix.
  8. Cook vegetables for another 5-7 minutes, stirring occasionally, until tender-crisp and lightly charred at the edges.
  9. Return the cooked chicken to the pan with the vegetables. Toss briefly to reheat everything and combine flavours.
  10. While combining, warm tortillas according to package directions (a dry pan or damp paper towel in the microwave works well).
  11. Serve immediately, family-style, with warm tortillas and desired toppings.