🛒Ingredients
- 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 large onion, sliced into strips
- 8 flour tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro
🔧Kitchen Tools Needed
- large bowl
- large skillet
- knife
- cutting board
- spatula
📝Instructions
- 1
In a large bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to create a marinade.
- 2
Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until fully cooked and slightly charred. Remove the chicken from the skillet and set aside.
- 4
In the same skillet, add the sliced bell peppers and onion. Sauté for 5-6 minutes, or until the vegetables are tender and slightly caramelized.
- 5
Return the cooked chicken to the skillet, mixing it with the vegetables to combine. Cook for an additional 2 minutes to heat through.
- 6
Warm the flour tortillas in a separate skillet or microwave.
- 7
Serve the chicken and vegetable mixture in warmed tortillas. Add optional toppings such as sour cream, guacamole, salsa, shredded cheese, and cilantro as desired.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used instead of breasts. They offer a slightly richer flavor and remain juicy when cooked.
Can I make this recipe ahead of time?
You can prepare the marinade and slice the vegetables ahead of time. Cook the chicken and vegetables just before serving for best results.
