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.