This recipe, like many of my recent recipes that I've posted came from my new America's Test Kitchen cookbook - that I love!
1 pound boneless, skinless chicken breasts, trimmed
Salt and pepper
2 Tbsp vegetable oil
2 Tbsp fresh lime juice
2 red or green bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
1 tsp chili powder
1/2 tsp cumin
2 to 4 Tbsp water
1 tsp Tabasco
10 (6-inch) flour tortillas
Pat the chicken dry with paper towels, then slice it into 1/2-inch-wide strips. Season with salt and pepper.
Heat 1 Tbsp of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook through, about 4 minutes. Transfer to a bowl and toss with the lime juice.
Add the remaining 1 Tbsp oil to the skillet and return to medium-high heat until simmering. Add the peppers, onion, chili powder, cumin, 1/2 tsp salt, and 2 Tbsp of the water. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. (Add the remaining 2 Tbsp water as needed to prevent the pan from scorching.)
Return the chicken with any accumulated juice to the skillet. Stir in the Tabasco and season with salt and pepper to taste. Transfer the mixture to a serving bowl.
Stack the tortillas, cover with plastic wrap, and microwave on high until hot, 40 to 60 seconds.
Serve with salsa, sour cream, avacado, shredded cheese, shredded lettuce and lime wedges.