Slice the chicken breasts into thin strips about 1 cm wide, ensuring even thickness for uniform cooking.
Juice the lime using a juicer or hand-held squeezer, collecting the fresh juice in a small bowl.
In a bowl, combine a splash of olive oil, lime juice, smoked paprika, and cumin to create a vibrant marinade.
Add the chicken strips to the marinade, tossing to coat evenly. Let it marinate for at least 20 minutes, allowing the flavors to seep in and tenderize the meat.
While the chicken marinates, thinly slice the onion and peppers to prepare for quick cooking.
Heat a cast-iron skillet over high heat until it’s hot and begins to smoke slightly, filling the air with a toasty aroma.
Add a tablespoon of olive oil to the hot skillet, then carefully add the marinated chicken strips, spreading them out evenly.
Sear the chicken, allowing it to develop a slight char and smoky aroma, about 3-4 minutes, stirring occasionally for even browning.
Remove the chicken from the skillet and set aside. In the same pan, add a little more oil if needed and toss in the sliced peppers and onions.
Sauté the vegetables for 3-5 minutes until just tender but still crisp, and they start to caramelize slightly around the edges.
Return the cooked chicken to the skillet, toss everything together, and cook for another minute to meld the flavors.
Warm the tortillas in a dry skillet or microwave until soft and pliable, ready for wrapping.
Serve the sizzling chicken and vegetable mixture on warm tortillas, garnished with chopped fresh coriander for a burst of herby freshness.
