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Categories:
chicken breasts limes sugar oregano cayenne cinnamon onions red pepper yellow pepper green pepper vegetable oil parsley salt pepper flour tortillas salsa guacamole sour cream
Viewed: 44 - Published at: 7 years agoIngredients
- 2 boneless chicken breasts
- 2 limes
- 12 tablespoon sugar
- 2 teaspoons dried oregano
- 12 teaspoon cayenne
- 1 teaspoon cinnamon
- 2 onions
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 3 tablespoons vegetable oil
- parsley (to garnish)
- salt
- pepper
- 6 flour tortillas
- salsa
- guacamole
- sour cream
Method
- Prep the Veggies: De-seed the peppers.
- Thinly slice the peppers and onions and set aside on a plate.
- Prep the Chicken: Slice the chicken on the diagonal into 3 cm strips.
- Make the Marinade: Grate the rind of one of the limes into a bowl then squeeze the juice of both limes.
- Into this, add the sugar, cayenne, oregano and cinnamon and season with salt and pepper.
- Mix together well.
- Marinate the Chicken: Add the chicken strips to the marinade and toss until pieces are well coated.
- Let marinate for 30 minutes or longer.
- Cook the Chicken: Heat the oil in a pan or griddle over high heat until smoking hot.
- Add the chicken and the marinade and cook until tender (approximately 4-5 minutes).
- Add the Vegetables: Stir in peppers and onions and cook until soft - about 3 minutes.
- Adjust seasonings, if needed.
- Garnish with parsley and serve the Mexican way: place chicken mixture into warm flour-y tortillas and top with guacamole, sour cream and tomato salsa.
- Roll it up and enjoy!
