• 1 lb. chicken breasts
  • 2 Tbsp. olive oil
  • 2 bell peppers (red, green, or yellow), stemmed, seeded, and sliced into ½ inch wide strips
  • 1 medium Spanish onion, halved and thinly sliced
  • 2 Tbsp. water
  • 2 tsp. chili powder
  • 3 Tbsp. lime juice
  • 3 Tbsp. chopped fresh cilantro
  • 2 tsp. Worcestershire sauce
  • 1 tsp. brown sugar
  • 8 - 6 inch flour tortillas, warmed
  • 2 avocados, sliced
  • 2 cups grated Chica Mia

Preparation Steps


  1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When the oil is just smoking, add the chicken to the skillet and cook until the bottom side is a golden brown, about 6 minutes.
  2. Flip the chicken breasts and reduce the heat to medium. Continue to cook the chicken until the other side has also become a golden brown and the chicken is cooked through, about 6 to 8 minutes.
  3. Remove the chicken from the skillet and place on a cutting board, covering it loosely with aluminum foil to keep it warm. Set aside.
  4. Add the bell peppers and onion, water, chili powder and salt to the skillet.
  5. Cook over medium heat for 5-7 minutes; the vegetables should be softened but not limp. Transfer the vegetables to a serving dish.
  6. While the vegetables are cooking, whisk the lime juice, cilantro, brown sugar, Worcestershire sauce, and 1 tablespoon of oil together in a large bowl.
  7. Slice the chicken into thin slices (about ¼ inch thick) and place in the bowl with the lime juice mixture. Toss the chicken with the mixture until well coated.
  8. Place the chicken on the serving platter with the vegetables.
  9. To serve, dish a heaping serving onto each warmed tortilla. Sprinkle with Chica Mia and add an avocado slice.