Instructions:
- Marinate the Chicken: Combine all marinade ingredients (lime juice, 2 tbsp olive oil, cumin, chilli powder, smoked paprika, oregano, garlic, salt, pepper) in a large mixing bowl. Add the sliced chicken, ensuring every strip is coated. Cover and refrigerate for at least 30 minutes (recommended up to 4 hours).
- Prep Vegetables: While chicken marinates, slice all peppers and the onion thinly. Set aside.
- Heat the Pan: Heat 1 tablespoon of cooking oil in your large skillet or cast-iron pan over medium-high heat until shimmering—the pan must be hot.
- Cook the Chicken: Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3–4 minutes per side until nicely browned and cooked through (internal temperature 165°F/74°C). Remove chicken from the pan and set aside on a plate.
- Sauté Vegetables: Add the sliced onions and peppers to the same hot pan. Cook for 5–7 minutes, stirring occasionally, until tender-crisp with some nice char marks.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Toss briefly (about 1 minute) to reheat everything and allow the flavours to meld. Taste and adjust seasoning if necessary.
- Warm Tortillas: Warm the tortillas according to preference (e.g., wrapped in foil in a 350°F/180°C oven for 10 minutes).
- Serve Immediately: Transfer the sizzling mixture to a serving platter, garnish with fresh coriander, and serve immediately with warm tortillas and lime wedges.