This recipe will make a lot of chicken. You can cut it down by a breast of two. I like to use the chicken more as a garnish, especially if I’m having rice too.
Spicy Lime Chicken Strips for Tortillas (serves 6 to 8)
2 lbs. chicken breasts (about 6 breasts)
2 tbls. chili powder
1 tbl. cumin
1/4 tsp. cayenne pepper
1 tbl. olive oil
½ tsp. Kosher salt
Rind and juice of one lime (at least 3 tbls.)
Chili Lime Sour Cream
1 cup reduced fat sour cream
2 tsp. chili powder
1/8 tsp. cayenne pepper
rind and juice of half a lime
8 flour tortillas
Slice chicken breasts in half (as if you were making an open book, but you’re cutting them all the way through). Cut each half in strips widthwise. Place in large bowl with chili powder, cumin, cayenne, olive oil and salt. Mix together well. Let stand while you zest and juice the lime.
Heat large skillet with a bit of oil or Pam. Add half the chicken and fry on medium high heat, until browned and cooked through, about 3 minutes on the first side and 2 on the second. Remove to a plate. Cook the other half the same way.
Mix ingredients together for Chili Lime Sour Cream.
Just before serving, add all the chicken to the skillet, cook until hot about 2 minutes. Turn off heat and stir in rind and lime juice.
Heat 4 tortillas at a time between 2 paper towels for 60 to 90 seconds in the microwave.
Serve chicken immediately in warm tortillas with Chili Lime Sour Cream.
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.