A quick Tex-Mex dish featuring seasoned chicken, colorful bell peppers, and onions, served in warm tortillas.
# 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 - In a large bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add sliced chicken and toss thoroughly to coat. 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. Add sliced bell peppers and onion. Sauté for 4-5 minutes until vegetables are 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 everything through.
05 - Heat tortillas in a dry skillet for 30 seconds on each side or microwave between damp paper towels for 20-30 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.
