1 lb boneless skinless chicken breasts

2 cloves garlic, minced

2 tbsp cumin

1 tsp oregano, onion powder, paprika, and chili powder

2 tbsp Cholula hot sauce

2 poblano peppers, chopped

1 yellow pepper & 1 red pepper, chopped

1 Spanish onion, chopped

2 tbsp chopped cilantro

1 tsp olive oil

Salt & pepper

1 tbsp vegetable oil

Juice of 1 lime

Flour tortillas

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For topping: Queso fresco (crumbled) & sour cream

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•Cut chicken into thin strips, put into mixing bowl and season with salt & pepper

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•Add in olive oil, garlic, cumin, oregano, onion powder, paprika, chili powder, Cholula & cilantro. Put in fridge to marinate

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•Heat vegetable oil over medium heat. Add in chopped vegetables and top with lime juice. Cook until vegetables are soft and start to char ~20 min

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•Add chicken into pan and mix well. Cook until chicken is fully-cooked

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•Serve over warm tortillas topped with queso fresco & a dollop of sour cream