Ingredients
- 1 Tbsp olive oil
- 1–2 lb (½–1 kg) skinless, boneless chicken breast
- 1 red bell pepper
- 1 green bell pepper
- ½ yellow onion
- 1 tsp ground cumin (or to taste)
- 1 Tbsp crushed red pepper (or to taste)
Procedure
- Cut chicken into roughly 1×1-inch (2.5 x 2.5 cm) pieces.
- Marinate the chicken with a spoonful of turmeric, salt and black pepper.
- Cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok.
- While meat is cooking, chop/julienne vegetables peppers and onion).
- When meat is completely cooked, add vegetables, stirring frequently so that all are evenly cooked.
- Remove from heat when vegetables are soft.
- Serve with tortilla shells and toppings such as cheese, sour cream, lettuce, tomato, onions, and/or guacamole.