Crispy and tender for great chicken lovers!


1 lb. boneless, skinless chicken breasts cut into thin strips

1 tsp. ground cumin

1 tsp. chili powder


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


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.