Ingredients: 

1 lb. boneless, skinless chicken breasts, cut into thin strips

1 tsp. ground cumin

1 tsp. chili powder

kosher salt

pepper

1 tbsp. canola oil

1 red pepper, sliced

1 small onion, sliced

1 c. sliced mushrooms

3 cloves garlic, chopped

1 tbsp. chopped chipotle chiles in adobo chiles in adobo

1 1/2 tbsp. fresh lime juice

8 flour tortillas, warmed

grated cheddar cheese, for serving

cilantro, for serving

lime wedges, for serving

Steps to Make It: 

Step 1: Season chicken with cumin, chili powder, and 1/4 tsp. each salt and pepper. Heat oil in large cast-iron skillet on medium-high. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 min. Transfer to plate.

Step 2: To same skillet, add red pepper, onion, mushrooms, and garlic and cook, stirring occasionally, until soft, 4 to 6 min. Stir in chipotle chiles, lime juice, chicken, and a pinch each of salt and pepper. Cook, stirring, until heated through.

Step 3: Serve chicken and vegetables with tortillas and toppings.

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