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1. Slice the chicken breasts into strips about 1 cm thick across the grain. In a large bowl, combine the olive oil, juice of one lime, ground cumin, smoked paprika, chipotle chili powder, Mexican oregano, salt, and black pepper. Add the chicken strips and toss well to coat. Let marinate for at least 15 minutes at room temperature (or up to 2 hours in the fridge).
700 g Boneless, skinless chicken breasts,
1 piece Lime,
2.0 tbsp Olive oil,
1.5 tsp Ground cumin,
1.5 tsp Smoked paprika,
1 tsp Chipotle chili powder,
0.5 tsp Dried Mexican oregano,
1 tsp Kosher salt,
0.5 tsp Black pepper
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2. While the chicken marinates, halve and pit the avocados and scoop the flesh into a bowl. Finely dice a small portion of the white onion (about a quarter of it), mince the serrano chili (remove seeds for less heat), and roughly chop most of the cilantro. Add the onion, serrano, cilantro, and the juice of the second lime to the avocado. Mash coarsely with a fork until chunky. Season generously with salt, taste and adjust. Press plastic wrap directly on the surface to prevent browning and set aside.
0.2 piece White onion,
1 piece Lime,
1 tsp Kosher salt,
3 piece Ripe avocados,
1 piece Serrano chili,
0.5 cup Fresh cilantro
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3. Slice the Roma tomatoes into thin wedges or dice them. Thinly slice the radishes and roughly tear the baby gem lettuce leaves. Arrange everything on a serving platter, season with a squeeze of lime and a pinch of salt, and scatter over the remaining cilantro leaves. Set aside.
2 piece Lime,
1 tsp Kosher salt,
2 piece Roma tomatoes,
2 piece Baby gem lettuce,
6 piece Radishes
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4. Slice the remaining onion and all the bell peppers into thin strips. Mince the garlic cloves.
2 piece Red bell pepper,
1 piece Yellow bell pepper,
1 piece Green bell pepper,
0.8 piece White onion,
3 clove Garlic cloves
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5. Heat a large cast-iron skillet or heavy pan over very high heat until smoking hot. Add the remaining olive oil. Working in batches if needed so as not to crowd the pan, sear the marinated chicken strips for 3–4 minutes without stirring to build a golden crust, then toss and cook another 2 minutes until cooked through. Remove to a plate and keep warm.
1.0 tbsp Olive oil
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6. In the same hot skillet, add the onion and all the bell pepper strips. Sauté over high heat, stirring occasionally, for 5–6 minutes until the vegetables are charred at the edges and just tender. Add the minced garlic and cook for 1 minute more until fragrant. Return the chicken to the pan, toss everything together, and cook for 1 further minute to meld the flavors.
2 piece Red bell pepper,
1 piece Yellow bell pepper,
1 piece Green bell pepper,
1 piece White onion,
3 clove Garlic cloves
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7. Warm the corn tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side until lightly charred and pliable. Serve the chicken and pepper mixture straight from the skillet with the warm tortillas, guacamole, fresh salad, and a drizzle of Mexican crema on the side. Squeeze extra lime over everything at the table.
2 piece Lime,
12 piece Small corn tortillas,
3 tbsp Mexican crema
