Ingredients
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1 lime, zested and juiced
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1/4 cup extra virgin olive oil
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1/4 cup chopped cilantro stems
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3 cloves garlic, minced
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3 green onions, thinly sliced
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1-1/2 teaspoons ground cumin
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1 teaspoon chili powder
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1 teaspoon dry oregano
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1/2 teaspoon smoked paprika
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Kosher salt
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450–500 grams butterflied chicken breast, flank steak, raw deveined shrimp, or sliced tofu
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1/2 yellow or red bell pepper, sliced
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1/2 green bell pepper, sliced
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1/2 onion, sliced
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Flour tortillas, store bought or homemade
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Toppings such as shredded cheddar or crumbled feta, guacamole, pico de gallo, sour cream, sliced jalapenos, etc.
Directions
- In a large bowl, whisk together the lime zest, lime juice, olive oil, cilantro, garlic, green onions, cumin, chili powder, oregano, smoked paprika, and 1 teaspoon of kosher salt. Add in whatever protein you are using and toss to coat. Set aside in the refrigerator for at least one hour no matter the protein you are using. If using steak, chicken, or tofu, you can marinate for up to overnight. If using shrimp, stick to one hour.
- Heat a large cast iron skillet over medium-high heat, remove the protein from the marinade, and cook until golden and cooked through to your liking. If you’d like, you can also cook the protein on a preheated barbecue. Allow the protein to rest for five to ten minutes while you cook the vegetables.
- For the veggies, add the peppers and onions into the hot skillet, season with kosher salt, and cook until lightly charred and tender, adding a little olive oil if needed.
- Thinly slice the chicken or beef, if using, and nestle into the hot skillet to serve alongside tortillas and any topping you’d like.
