Categories: Mexican

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 1 tsp. ground cumin
• 1 tsp. chili powder
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. canola oil
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1 c. sliced mushrooms
• 3 garlic cloves, chopped
• 1 tbsp. chopped chipotles in adobo
• 1 1/2 tbsp. fresh lime juice
• 8 warm flour tortillas
• Grated Cheddar cheese, for serving
• Cilantro, for serving
• Lime wedges, for serving

Directions

1. Season chicken with cumin, chili powder, and salt and pepper. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove to a plate; reserve skillet.

2. Add pepper, onion, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper.

3. Serve chicken and vegetables with tortillas and toppings.

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