Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lime juice from about 1 lime
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 1/2 pounds boneless, skinless chicken breasts thinly sliced into strips
- 2 large bell peppers any color, seeded and sliced into strips
- 1 large yellow onion peeled and sliced into strips
- Fresh cilantro roughly chopped, for garnish, optional
- 8 small flour tortillas
- Sour cream for serving, optional
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F.
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- In a large bowl, add the chicken, bell peppers, and onion. Pour the marinade over the top, and toss until everything is evenly coated.
- Spread the chicken and vegetables on a large sheet pan in a single, even layer.
- Bake in the preheated oven for approximately 17 to 20 minutes, stirring once halfway through, until the chicken is thoroughly cooked and the vegetables are tender. Then, switch to the broiler setting and briefly broil to lightly char the edges, taking care not to burn the food, about 2 minutes.
- Remove the pan from the oven. Sprinkle chopped cilantro over the top, if using.
- Warm the tortillas (30 to 40 seconds in the microwave works well). Spoon the chicken and vegetable mixture onto each tortilla. Add a dollop of sour cream if desired, then serve immediately with lime wedges for squeezing.