# Components:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced
→ Marinade & Seasoning
06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour tortillas or corn tortillas
16 - Fresh cilantro, chopped
17 - Sour cream
18 - Salsa
19 - Shredded cheese
# Method:
01 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add sliced chicken and toss to coat evenly. Marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a plate and set aside.
03 - Add a splash of oil to the same pan if needed, then sauté the bell peppers and onion for 4-5 minutes until tender and slightly charred.
04 - Return the cooked chicken to the pan and toss with vegetables for 1-2 minutes to combine and heat through.
05 - Warm the tortillas in a dry skillet over medium heat or microwave for 30 seconds.
06 - Fill each warm tortilla with chicken and vegetable mixture. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired.
