# What You'll Need:
→ 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 for gluten-free option
16 - Fresh cilantro, chopped (optional)
17 - Sour cream (optional)
18 - Salsa (optional)
19 - Shredded cheese (optional)
# Directions:
01 - Combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice in a large bowl. Add chicken slices and toss thoroughly to coat. Allow to 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 fully cooked through. Transfer to a clean plate.
03 - Add a splash of oil to the same pan if needed. Sauté sliced bell peppers and onion for 4-5 minutes until tender with slight char marks.
04 - Return cooked chicken to the pan with vegetables and toss together for 1-2 minutes until combined and heated through.
05 - Heat tortillas in a dry skillet over medium heat or microwave for 30-45 seconds until warm and pliable.
06 - Distribute chicken and vegetable mixture among warmed tortillas. Top with fresh cilantro, sour cream, salsa, and shredded cheese as desired.
