Chicken Tacos

01Method

1. 1

   In a bowl, toss the chicken strips with the juice of one lime, half the cumin, half the garlic powder, and half the chipotle pepper. Let the mixture sit for 10 minutes to marinate.

2. 2

   Heat a large non-stick skillet over medium-high heat. Add the bell peppers, onion, jalapeño, juice of another lime, and the remaining cumin, garlic powder, and chipotle pepper. Cook, stirring, until the vegetables are just tender but still have a slight crunch, about 5 minutes.

3. 3

   In a separate non-stick skillet over medium-high heat, cook the marinated chicken until no pink remains in the center, 5 to 10 minutes.

4. 4

   Place the tortillas between paper towels on a microwave-safe plate and warm them in the microwave for 10 to 20 seconds.

5. 5

   Divide the vegetable mixture and chicken among the tortillas, then finish with chopped cilantro and a squeeze of the remaining lime juice.