2poundsboneless skinless chicken breast,sliced into thin strips
2tablespoonslime juice(juice of 1 lime)
1tablespoonminced garlic(about 3 cloves)
1/2teaspooncoarse kosher salt
1/2teaspoonancho chili powder
For the peppers and onions
2bell peppers,sliced into strips
1largepoblano peppersliced into strips (or substitute with another bell pepper if you can't find poblanos)
guacamole, sour cream, chopped cilantro, flour or corn tortillas
Add all the ingredients for the quick marinade in a large mixing bowl. Toss together until chicken is evenly coated with spices. Cover and set aside.
In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Add the peppers, onions and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft.
Remove from the skillet, place in a large bowl, cover and set aside.
Add the remaining tablespoon of cooking oil to the same skillet. Add the marinated chicken and cook for 8 to 10 minutes, until chicken is fully cooked.
Add the peppers and onions back to the skillet, toss together with the chicken and remove from heat.
Serve in warm flour or corn tortillas and top with sour cream, guacamole and chopped cilantro.
Make sure to slice the chicken into thin strips to help reduce the overall cooking time.If you want to marinate the chicken longer than 2 hours, leave out the lime juice. If you marinate it in lime juice for too long, it can start to affect the texture of the chicken and break down the fibers in a bad way.Leftovers can be stored in an airtight container in the fridge for up to 5 days.