Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large bowl, combine the chicken thighs, olive oil, minced garlic, salt, black pepper, cumin, and paprika. Toss to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

While the chicken is marinating, slice the bell peppers, onion, and zucchini. Set aside.

Prepare the Vegetables

Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 7-8 minutes on each side, or until they are cooked through and have a nice golden brown color. Remove the chicken from the skillet and let it rest.

Cook the Chicken

In the same skillet, add the sliced onion and cook for 2 minutes until translucent. Then add the bell peppers and zucchini, cooking for an additional 5-7 minutes, or until the vegetables are tender but still crisp.

Sauté the Vegetables

Slice the cooked chicken into strips and return it to the skillet with the vegetables. Toss everything together and sprinkle with chopped cilantro. Serve warm with lime wedges and tortillas.

Combine and Serve

Boneless, skinless chicken thighs

Olive oil

Garlic cloves, minced

Bell peppers, sliced (red, green, yellow)

Onion, sliced

Zucchini, sliced

Salt

Black pepper

Cumin

Paprika

Fresh cilantro, chopped

Lime wedges

Tortillas