# What You 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
16 - Fresh cilantro, chopped
17 - Sour cream
18 - Salsa
19 - Shredded cheese
# Steps:
01 - Combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice in a large mixing 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 plate and set aside.
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 light charring.
04 - Return cooked chicken to the pan with vegetables and toss together for 1-2 minutes to combine and heat through.
05 - Heat tortillas in a dry skillet over medium heat or warm in microwave until pliable.
06 - Fill warm tortillas with chicken and vegetable mixture. Top with cilantro, sour cream, salsa, and cheese as desired.
