Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced into strips
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chicken broth
  • 12 corn tortillas (6-inch)
  • 1 cup shredded Monterey Jack cheese
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped for garnish

Instructions:

  1. Pat the chicken strips dry with paper towels. In a small bowl, whisk together the chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss the chicken strips in the spice blend until evenly coated.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add chicken in a single layer and sear undisturbed for 3–4 minutes until a dark golden crust forms. Stir and cook for an additional 3 minutes.
  3. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Simmer for 2 minutes until the liquid reduces into a thick glaze.
  4. While the chicken rests for 2 minutes, warm tortillas in a dry pan or over an open flame until pliable and slightly charred.
  5. Spoon chicken strips into the center of each tortilla, top with shredded Monterey Jack cheese while the meat is hot, and finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.