Ingredients
4chicken breasts,boneless and skinless
salt and pepper
¼cupolive oil,divided
3bell peppers
2portabello mushroom caps,thinly sliced
1white onion,thinly sliced
flour tortillas
Mexican cheese,shredded
avocado slices,or guacamole
sour cream
lime wedges
fresh cilantro,chopped
½cuptequila
½cuplime juice,freshly-squeezed
¼cuporange juice,freshly-squeezed
1tspcumin
¼tspcayenne
Preparation
Whisk together the marinade ingredients in a small bowl. Remove 3 tablespoons of the marinade for later use, and add the remaining marinade to a large zip lock bag. Add the chicken, and toss to coat.
Refrigerate the mixture for at least 1 to 8 hours. Remove the chicken from the marinade, and season generously on both sides with salt and pepper.
Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add the chicken breasts and let cook without touching for 5 minutes.
Flip the chicken breasts over, and cook for an additional 3 to 5 minutes until no longer pink inside and juices run clear. Remove chicken and set aside on a plate to cool.
Add the remaining 2 tablespoons of oil to the pan and heat over medium-high heat. Add the peppers, mushrooms, and onions, and cook for about 7 to 10 minutes until crisp-tender, stirring frequently.
Cut the chicken into strips. When the vegetables are ready, add the chicken strips to the vegetable mixture.
Reduce the heat to medium-low, and drizzle with the reserved marinade and stir to coat. Cook for 2 minutes, then season with additional salt and pepper if needed.
Serve warm in flour tortillas with toppings, and enjoy!
