# 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)
# How to Make It:
01 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. 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 plate and set aside.
03 - In the same pan, add a splash of oil if needed. Sauté 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 well combined and heated through.
05 - Warm tortillas in a dry skillet over medium heat or microwave for 30-45 seconds until pliable.
06 - Distribute chicken and vegetable mixture evenly among tortillas. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired.
