Ingredients
- 2 tablespoons avocado oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken breasts cut into strips
- 1 medium onion thinly sliced
- ½ green bell pepper thinly sliced
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- ½ orange bell pepper thinly sliced
- 1 jalapeño or serrano thinly sliced (optional)
- 1 Roma tomato quartered and seeded (optional)
- 1 ½ tablespoons taco seasoning
- Sea salt to taste
Instructions
- Heat a 10″ or larger cast-iron skillet over medium-high heat.
- Add 1 tablespoon of avocado oil and 1 tablespoon of butter.
- Season the chicken strips liberally with taco seasoning. Working in batches, add the chicken to the skillet in a single layer. Cook for 2-3 minutes on each side until browned and slightly charred.
- After all the chicken is cooked, remove from the skillet and set aside.
- Add the remaining avocado oil and butter to the skillet.
- Add in the onion, bell peppers, hot pepper (if using), and tomato (if using).
- Season with remaining taco seasoning to taste. Cook for 7-10 minutes until bell peppers soften and onions are translucent.
- Add the chicken back to the skillet to warm through. Adjust seasonings to taste.
- Serve hot on lettuce leaves with lime wedges, sour cream, avocado slices, and pico.