• 2 tablespoons olive oil
  • 3 boneless skinless chicken breasts, thinly sliced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1 lime, zested and juiced
  • Salt and pepper
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/4 cup silver tequila

Heat oil in a large skillet over medium-high heat. Add the chicken and cook through, about 5-6 minutes. Season chicken with cumin, coriander, oregano, lime zest, salt and pepper, and cook 2 minutes. Add in onion, peppers and garlic, and cook another minute. Carefully add in tequila (from a measuring cup, not the bottle) and ignite it either with the flame from the stove or a grill lighter. Allow the flames to dissipate then turn off the burner. Add in lime juice and transfer everything to a serving platter. 

Serve with charred flour tortillas, pickled jalapeños, sour cream, sliced avocado and fresh pico de gallo; black beans and rice.