Ingredients
- 2 skinless chicken breast fillets cut into small strips
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon sea salt flakes or ½ teaspoon regular table salt
- ½ teaspoon sugar
- 1 tablespoon garlic oil I used crushed garlic in the recipe and olive oil for oil
- 2 tablespoon lime juice
- 2 tablespoon oil
- 2 onions peeled, halved and cut into thin half-moons
- 1 red 1 orange and 1 yellow pepper (capsicum), core and seed removed, cut into strips
- flour tortillas
Accompaniments - you can use whatever you like but this is what I added
- grated cheddar cheese
- mashed avocado
- corn kernels I used fresh but from a can is just as good
- tomato salsa
Instructions
- Place the chicken in a bowl and add the oregano, cumin, salt, sugar, 1 tablespoon of the garlic oil (crushed garlic if you don't have garlic oil) and 1 tablespoon of the lime juice. Toss the chicken until it is well coated in the mixture and leave it to marinate.
- Heat the oil in a large pan, add the onions to pan and stirring occasionally, cook until the onions have softened. Add the capsicum to the pan and cook until they have softened. Remove the onions and capsicum to a bowl.
- Heat the rest of the garlic oil (regular olive oil if you don't have garlic oil) in the pan and add the chicken and its marinade.
- Cook the chicken, stirring, until it is sealed and almost cooked through then return the onions and capsicums to the pan. Keep cooking, while stirring, until the capsicum and onions are hot and the chicken is cooked through. Tip the contents of the pan into a serving dish and cover to keep warm.
- Warm the tortillas in the oven or microwave and serve the meat, tortillas and accompaniments on the table for everyone to help themselves.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
