Usually, the meat is cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes.
Servings: 4 servings
- 2 pieces chicken breast measuring to 500 grams
- 1 key lime or lemon alternative to calamansi
- salt and pepper seasoning
- 1/4 tsp chili flakes
- 1 clove garlic chopped
- ½ green bell pepper seeds removed and cut in strips
- ½ yellow bell pepper seeds removed and cut in strips
- ½ red bell pepper seeds removed and cut in strips
- 1 large red onion
Wash and pat dry chicken breast . Place chicken in a bowl and squeeze lime juice and add garlic, salt, pepper, and chili flakes. Rub the mixture on the chicken and let rest for 30 minutes to 1 hour.
Heat 2 tbsp of the oil in a wide skillet over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up. When cooked though. Remove from pan and set aside.
Using the same skillet, add more oil if needed. Saute onion until translucent. Add bell peppers and stir fry until soft. While cooking vegetable you can cut the chicken breast into strips.
Add the chicken strips with the vegetable and let cook at low heat for 2 more minutes.
Remove from heat. Prepare a flour tortillas and spread with your favorite sauce and serve! Bon Appetit!