- 4
Ingredients
- For the chicken
- 1 1/2 pounds boneless, skinless chicken thighs (though, frankly, a little more or less will be fine here)
- 2 tablespoons lime juice (half a juicy lime)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 garlic clove, minced or pressed
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Few dashes hot sauce, optional
- To assemble
- 8 (6-inch) flour or corn tortillas
- Olive oil
- 2 large bell peppers, cut into thin strips (I use a mix of green, red and other colors, if I can find them)
- 1 large yellow or sweet onion, halved and sliced thin
- Coarse salt
- Fixings (pick your favorites)
- 1 1/2 cup cooked black beans (1 15-ounce can, drained and rinsed)
- Salsa or pico de gallo
- Sliced avocado or guacamole
- Shredded cheese or sour cream
- Minced white onion or pickled red onions
Preparation
Step 1
Slice chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in bowl or freezer bag. Add lime juice and spices and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.
Heat oven to 250 and wrap tortillas in foil. Set on rack to wram. Set out fixings of your choice.
Heat your largest skillet (I use a 12-inch cast iron) on the highest heat. When very hot, drizzle in some olive oil to lightly coat the bottom of the pan. When this is nearly smoking hot, add the peppers in a single layer.
(This will be a theme.) Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add the onions, plus some salt. Wait again for some color to develop before you move them. When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate or bowl to clear the skillet. Heat skillet again on a very high heat with a thin slick of olive oil. Spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute strips, regularly pausing so that they can get some color, until cooked through, about 4 to 5 minutes. Return peppers and onions to skillet. Heat again until everything is sizzling and bring to the table.
1 bag of coleslaw mix + 2 scallions, thinly sliced + a spoonful or two of mayo + lime juice + salt to taste. If you don’t like mayo, use olive oil. I don’t recommend yogurt or sour cream because they might curdle. Creme fraiche would not. If you don’t have coleslaw mix, just shred a few cups of cabbage and add a grated large carrot to approximate it.
Mix 1/4 cup red wine vinegar + 1/4 cup cold water + 1 1/2 teaspoons granulated sugar + 1 tablespoon Diamond Kosher salt or generous 1/2 tablespoon Morton or another brand of kosher salt until sugar and salt have dissolved. Add thinly sliced red onion. Let marinate for 30 minutes (for very light pickling) or up to a week in the fridge. Put on everything.