This classic Tex-Mex dish features juicy, smoky chicken, colorful vegetables, and a splash of lime – all served on warm tortillas with your choice of add-ons.
3bell peppersany color or a combination of colors, seeded and thinly sliced
Corn or flour tortillas6-inch to 7-inch for serving, warmed if desired
Optional Add-Ons
Sour creamor plain Greek yogurt
Salsapico de gallo, or mango salsa
Sliced avocadoor guacamole
Diced tomato
Shredded or chopped lettuce
Fresh cilantro
Hot sauce
Pickled or fresh jalapenos
Crumbled Mexican cheesesuch as queso fresco or cotija, or shredded Mexican cheese blend
Instructions
In a medium bowl, combine 1 tablespoon of the olive oil, juice of 1/2 lime, liquid smoke, chili powder, oregano, cumin, paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. Add the chicken and toss to coat.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until golden brown on all sides. Transfer the chicken to a plate.
Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat. Add the onion and peppers and cook until crisp tender, about 3 to 5 minutes. Season the vegetables with salt and black pepper.
Return the chicken to the pan with any accumulated juices. Cook for 2 minutes to heat through.
Squeeze the remaining 1/2 lime over the chicken and vegetables and toss to coat.
Serve the chicken and vegetables with tortillas and desired add-ons.