Chicken strips marinated in lime, cumin, and paprika, seared quickly with bell peppers and onion. Served in warm tortillas, they capture the classic Tex-Mex spirit, simple and convivial.
Ingredients
- 600 g chicken breast
- 8 pieces flour tortillas
- 1 piece red bell pepper
- 1 piece green bell pepper
- 1 piece yellow bell pepper
- 1 piece yellow onion
- 2 cloves garlic
- 2 pieces lime
- 3 tbsp neutral oil
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp ground cayenne pepper
- 1 tsp fine salt
- 1/2 tsp ground black pepper
- 0.5 bunches fresh cilantro
- 120 g thick crème fraîche
Method
- Cut the chicken into long, even strips, then slice the bell peppers and onion into strips thin enough to cook quickly while holding their shape.
- Mix the oil, lime juice, grated garlic, smoked paprika, cumin, oregano, cayenne pepper, salt, and pepper until a red, fragrant marinade forms.
- Coat the chicken with the marinade, cover, and let rest in the refrigerator until the meat smells distinctly of the spices and lime.
- Heat a large cast-iron skillet or heavy sauté pan until very hot, then sear the chicken without stirring too much, until the edges brown and the center is no longer pink.
- Remove the chicken, keep the skillet hot, then sauté the bell peppers and onion until they are glossy, slightly charred in places, and still a bit crisp.
- Return the chicken to the skillet with the vegetables, toss quickly, and let the juices coat everything until the mixture is steaming and highly fragrant.
- Warm the tortillas in a dry skillet or wrapped in the oven until they are pliable and hot, without drying them out.
- Serve the chicken and bell pepper mixture immediately in the tortillas, with fresh cilantro, lime wedges, and thick crème fraîche passed at the table.
Nutrition
Per serving
- Energy
- 712 kcal
- Protein
- 46.22 g
- Carbohydrate
- 62.57 g
- Fat
- 32.87 g
- Fibre
- 7.79 g
- Calcium
- 149.24 mg
- Iron
- 3.82 mg
- Magnesium
- 53.15 mg
