Name: Boathouse Restaurants Mexican Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 count corn tortillas (6-inch); 2 tbs olive oil; 1 lb boneless skinless chicken thighs, trimmed and cut into 1/2" strips; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 1 tsp black pepper, ground; 1 count red onion, thinly sliced; 1 count red bell pepper, thin strips; 1 count yellow bell pepper, thin strips; 2 count ripe tomatoes, seeded and finely diced; 1 tbs white onion, finely diced; 3 tbs fresh cilantro, chopped; 1 count jalapeño, seeded and minced; 2 tbs fresh lime juice; 1 tsp kosher salt; 1 cups Greek yogurt or Mexican crema; 2 tsp mayonnaise (optional for richness); 1 tsp lime zest; 1 tbs lime juice; 1 tsp ground cumin; 1 tsp hot sauce (optional); 1 tsp kosher salt; 2 cups shredded iceberg or romaine lettuce; 2 tbs fresh cilantro leaves; 1 cups crumbled queso fresco or cotija; 2 count lime wedges

Method

Tortillas & fillings

Prep chicken and vegetables

Pat chicken strips dry with paper towels. In a bowl toss chicken with 1 tbs olive oil, ground cumin, chili powder, smoked paprika, garlic powder, 1/2 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Slice red onion and bell peppers into thin, even strips.

Cook vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add sliced red onion and bell peppers and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Season with a pinch of salt and pepper. Transfer vegetables to a plate and keep warm.

Cook chicken

Return skillet to medium-high heat. Add a small splash of oil if pan is dry. Add seasoned chicken strips in a single layer (work in batches if needed) and cook without moving for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until cooked through and internal temp reaches 165°F (74°C). Total cooking time ~6 minutes depending on thickness. Return the cooked vegetables to the pan and toss with the chicken for 1 minute to combine and reheat. Adjust seasoning with remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper if needed.

Warm tortillas

Warm corn tortillas on a dry skillet or griddle over medium heat for about 20–30 seconds per side until pliable and small brown spots appear, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Keep wrapped in a towel to stay warm until serving.

Pico de gallo

Combine the diced tomatoes, diced white onion (use about 1 tbs finely diced from ingredients), chopped cilantro and minced jalapeño in a bowl. Add 2 tbs fresh lime juice and 1 tsp kosher salt. Stir gently and taste; let sit at room temperature for 10–15 minutes to allow flavors to meld. Refrigerate if making more than 30 minutes ahead.

Creamy lime sauce

In a small bowl whisk together Greek yogurt (or Mexican crema), mayonnaise, lime zest, 1 tbs lime juice, 1 tsp ground cumin, 1 tsp kosher salt and hot sauce if using. Taste and adjust salt or lime. If the sauce is too thick, thin with 1–2 tsp water until it reaches a drizzling consistency.

Assembly & garnish

Divide warm tortillas between 4 servings (2 tortillas per person). On each tortilla place a small handful of shredded lettuce, then a portion of the chicken and pepper mixture. Spoon pico de gallo over the chicken, drizzle with creamy lime sauce, sprinkle with crumbled queso fresco or cotija and scatter fresh cilantro leaves. Serve with lime wedges on the side for extra brightness.

Optional: Offer extra hot sauce, sliced avocado or a side of rice and beans to make the meal heartier.