Recipe courtesy of Omar Parra and Omayra Vallejo
Save Recipe Print
Total:
1 hr 35 min
Active:
15 min
Yield:
8 tacos
Level:
Easy

Ingredients

Directions

Combine the lime juice and zest, garlic, sugar, oregano, cinnamon, cumin, salt, pepper cayenne, paprika and 2 tablespoons oil in a large bowl. Add the chicken to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.

Heat the remaining tablespoon oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and add to the skillet. Cook, tossing occasionally, until the chicken starts to brown, 5 to 6 minutes. Add the bell peppers and onion and cook for until the vegetables are tender, 3 to 4 minutes more. Divide the chicken, peppers and onion equally among the eight tortillas. Garnish with the cilantro, sour cream and hot sauce, if using.

Cook's Note

Instead of using tortillas for the tacos, try wrapping the chicken, peppers and onion in large Boston lettuce leaves.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Soup

Recipe courtesy of Ina Garten

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Chicken Pot Pie

Recipe courtesy of Ree Drummond

White Chicken Chili

Recipe courtesy of The Neelys

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Sunny Anderson's Caribbean Chicken Wings

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword