Ingredients:

  • 1.5 lbs chicken breast, sliced into thin 1/2-inch strips
  • 3 tbsp extra virgin olive oil
  • 3 tbsp freshly squeezed lime juice
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 1 large white onion, sliced into wedges
  • 3 bell peppers (mixed colors), sliced into strips
  • 1 tbsp avocado oil
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup Greek yogurt

Instructions:

  1. Whisk the marinade. In a large mixing bowl, combine the 3 tbsp olive oil, 3 tbsp lime juice, 1 tbsp apple cider vinegar, minced garlic, and all the spices (chili powder, cumin, paprika, onion powder, oregano, salt, and red pepper flakes).
  2. Coat the chicken. Toss the 1.5 lbs of sliced chicken strips into the bowl. Massage the marinade into the meat with your hands or tongs until every piece is covered.
  3. The waiting game. Let the chicken sit at room temperature for 15 minutes. Note: This allows for acidic denaturation to begin, making the meat tender.
  4. Heat the iron. Place your cast iron skillet over high heat for at least 3 minutes. You want it screaming hot — flick a drop of water on it; it should dance and vanish instantly.
  5. Oil up. Add the 1 tbsp avocado oil to the pan. It should shimmer and swirl immediately.
  6. Sear the chicken. Add half the chicken to the pan. Cook for 3-4 minutes until the edges are charred and the meat is opaque. Do not stir too much; let the crust form!
  7. Batch two. Remove the first batch of chicken, set it aside on a plate, and repeat with the remaining meat.
  8. Flash fry the veg. In the same skillet (don't clean it!), toss in the onions and bell peppers. Cook for 4-5 minutes until they are blistered and slightly softened but still have a crunch.
  9. The reunion. Return all the chicken and its juices back into the skillet. Toss everything together for 1 minute to marry the flavors.
  10. Serve hot. Warm your tortillas in a separate pan or over a gas flame until they smell toasted. Pile on the chicken, veg, avocado, cilantro, and a dollop of Greek yogurt. > Chef's Note: If the pan starts to look too dry during the vegetable phase, add a tiny splash of water or a squeeze of lime. The steam will help scrape up all those flavorful brown bits (the fond) from the bottom of the skillet and coat the veggies.