Ingredients:

  • 450 g boneless, skinless chicken breasts, cut into ½-inch strips
  • 30 ml olive oil
  • 6 g chili powder
  • 2 g ground cumin
  • 3 g garlic powder
  • 3 g smoked paprika
  • 3 g salt
  • 1 g black pepper
  • 30 ml fresh lime juice
  • 8 small corn tortillas
  • 50 g white onion, finely diced
  • 15 g fresh cilantro, chopped
  • 30 g crumbled cotija cheese or feta (optional)

Instructions:

  1. Pat the chicken strips completely dry with paper towels to ensure a deep brown crust.
  2. Heat the olive oil over medium-high heat until it shimmers.
  3. Add the chicken in a single layer; listen for a loud sizzle. Cook undisturbed for 3-4 minutes until the edges are mahogany-colored, then flip and cook for another 3 minutes.
  4. Reduce heat to medium. Sprinkle the chili powder, cumin, garlic powder, paprika, salt, and pepper directly over the meat.
  5. Stir constantly for 60 seconds until the spices smell aromatic and nutty.
  6. Pour in the lime juice; it will hiss and bubble, scraping up all the flavorful brown bits from the pan to create a thick glaze.
  7. Warm the tortillas in a dry pan or over an open gas flame for 30 seconds per side until pliable and slightly charred.
  8. Spoon the glazed chicken into the center of each tortilla. Top with a sprinkle of raw onion and cilantro for a fresh, crunchy contrast.