>> Friday, December 14, 2012
1/4 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1 medium bell pepper (any color or mix them up a bit), cored and sliced into 1/2-inch strips
1 medium onion, sliced into 1/2 inch pieces
1 tbsp chili powder
1 tsp cayenne powder (or a bit more if you like it spicy)
2 tsps ground coriander
2 tsps ground cumin
2 tsps paprika
1 lime, juiced
8-10 chicken things, cut in to 1/2 inch strips (or 3-4 chicken breasts cut in to strips)
Salt and pepper
8-10 (6”) Corn or Flour tortillas or you can make your own using this recipe
Toss in the bell peppers and cook for another 2-3 mins, sprinkle in a bit of salt and pepper. Remove everything from the skillet and set aside.
Meanwhile, add another 1tbsp of olive or canola oil back in to the skillet and once hot add in the chicken, add a good pinch of salt and pepper and cook for 5 mins.
Continue to cook the mixture until the chicken is no longer pink or until all the liquid starts to evaporate, the less runny the mixture is the easier it will be to assemble the tortillas later on.
Add in a bit more salt and pepper to taste.
Once ready, remove from the heat and sprinkle the cilantro over top.
Heat up the tortillas, either in the oven or in the microwave for a minute or two.
Assemble the warm tortillas with salsa, guacamole and/or sour cream (if using) and serve!
Serves up to 4 people