# 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 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour tortillas (or corn tortillas for gluten-free)
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 to coat evenly. Let 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 chicken is fully cooked through. Remove from pan 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 just tender and slightly charred.
04 - Return cooked chicken to the pan with vegetables. Toss together for 1-2 minutes to combine flavors and heat through.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 20 seconds until warm and pliable.
06 - Spoon chicken and vegetable mixture into warm tortillas. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired.
