Categories: Mexican
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into thin strips
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. canola oil
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 c. sliced mushrooms
- 3 garlic cloves, chopped
- 1 tbsp. chopped chipotles in adobo
- 1 1/2 tbsp. fresh lime juice
- 8 warm flour tortillas
- Grated Cheddar cheese, for serving
- Cilantro, for serving
- Lime wedges, for serving
Directions
-
Season chicken with cumin, chili powder, and salt and pepper. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove to a plate; reserve skillet.
-
Add pepper, onion, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper.
-
Serve chicken and vegetables with tortillas and toppings.