Chicken Street Tacos

I can't stop thinking about this meal. That chicken... seasoned with chili, cumin, garlic, and onion - served on warm tortillas with sauteed bell peppers, cilantro, lettuce, cheese, and green onions. I could have added more toppings (and plenty of suggestions are below), but this was enough. More than enough, it was perfect. I might frame this picture - that's how good dinner was. Is that weird?

I'm not kidding! This is such a crazy good, hand-held meal! When you think about it, if a dinner blows me away, that's a pretty good meal. I'm a food writer after all. I dabble in the kitchen all day every day. It takes a lot for me to be wowed by something. Especially a dish this simple. But this was one memorable recipe. I'll be serving it up on a regular basis, that's for sure.

As I said, I could have added more fillings and toppings here. But the zesty chicken with a little sweet bell pepper, crunchy lettuce and fresh cilantro created the perfect bite. The boys added cheese to theirs. Kyle always loads up on green onions. We each enjoyed our own versions; it was awesome.

Want steak or fish instead? No problem. The seasoning blend works with any protein you want to use, including tofu!

Chicken Street Tacos

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, diced
Salt and ground black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup chicken broth or water
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 bell pepper, seeded and thinly sliced (I used orange, but you can use red, yellow or green too)
Small corn or flour tortillas, warmed according to package directions
Optional additions: 
Chopped lettuce
Sauteed onions
Chopped green onions
Sour cream
Avocado or guacamole
Diced tomatoes
Salsa
Pickled jalapenos
Fresh cilantro
Sliced radishes
Hot sauce

In a small bowl, combine the chili powder, cumin, garlic powder, and onion powder. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Season with salt and pepper. Add the chili powder mixture and stir to coat. Cook for 30 seconds, until the spices are fragrant.
Add the broth, Worcestershire sauce and hot sauce and stir to coat.
Push the chicken to one side of the skillet and add the bell pepper to the other side. Cook for 2 minutes, until the bell pepper is golden brown and tender, stirring frequently. At this point, the liquid from the chicken mixture should be absorbed. If not, remove the bell pepper from the skillet and stir the chicken until the liquid is absorbed.
Serve the chicken and bell pepper on warm tortillas with desired toppings.

Serves 4