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In a medium bowl, combine chicken, oil, lime juice, taco seasoning and cilantro. Mix everything, cover and marinade for 10 minutes, or up to overnight. If preparing ahead, cover and refrigerate it until ready to use.
In 10-inch skillet, heat oil over medium high heat.
Add onion, peppers and garlic and sauté until they’re nice and tender, about 6 minutes.Remove onto a clean plate.
Add chicken into the same skillet, and cook until cooked through, about 5 minutes. If there’s too much liquid in the skillet, drain it. Otherwise, the chicken will be steamed, not seared.
Once the chicken is cooked, add the vegetables in and toss to combine.
Serve on toasted tortillas with sour cream, guacamole, and lime. Or you can also serve it over steamed rice.