Home Cooking Meets FoodTV
This recipe is for one of those days when you want something fresh, but quick although it probably isn’t the traditional method. It has only a few ingredients, most of them you probably already have on hand, it tastes great and is done in no time. This is the perfect time to use that iron skillet (which I’ve recently discovered is now tied with my gigantic non-stick skillet for favorite) but if you don’t have one it will still be fine in a regular skillet. Pre-cooked and sliced chicken breast (refrigerated or frozen) can be pretty bland, but this is great because browning it in the skillet and a few spices will add a lot of flavor.
1 lb pre-cooked sliced boneless chicken breast
2 limes juiced
2 tbsp taco seasoning mix
4 cloves garlic minced
1 large onion sliced thinly
4 bell peppers of various colors sliced
4 flour tortillas warmed
First if frozen, thaw the chicken strips in the microwave, then marinate for 5-10 minutes in the lime juice, garlic and taco seasoning mix while you are chopping the vegetables. Over a very high heat, cook the chicken breasts with the marinade until the marinade evaporates and the chicken starts to get some nice brown/almost charred spots.
Remove the chicken from the pan and set aside covered with foil to keep warm. I like my onions well caramelized but the peppers still crisp so next I add only the onions and cook until they begin to brown, then add the peppers and cook just until they are warm through but still a little crisp.
Serve the chicken and vegetables with warm tortillas (wrap in a moist paper towel and microwave for 15-30 seconds until warmed.)