Delicious, Dazzlingly Easy and Do It Yourself!
2 skinless, boneless chicken breasts or 4 skinless, boneless chicken thighs
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. kosher or sea salt
1 tbs. garlic flavored olive oil
2 tbs. lime juice
2 tbs. vegetable oil
2 small onions, peeled and cut into thin half moons
3 bell peppers (orange, yellow and/or red), deseeded and cut into
strips
8 soft flour tortillas, warmed, to serve
Optional accompaniments:
grated Cheddar or Monterey Jack cheese
sour cream
corn kernels
avocado
iceberg lettuce, shredded
fresh cilantro
hot chili sauce
Over a shallow bowl, cut the chicken into strips with a pair of scissors. Toss in the oregano, cumin, salt, olive oil and lime juice. Leave to marinate.
Warm the vegetable oil in a large skillet or wok and cook the onions over a medium-low heat, stirring occasionally for about 5 minutes. Tip in the bell peppers and cook for a further 10 minutes, or until everything is softened.
Add the chicken with the marinade and continue to cook for 5-6 minutes until the chicken is cooked through. Serve with warmed tortilla and the accompaniments of your choice.
Serves 4
Cooking with Nigella 