# 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, optional
17 - Sour cream, optional
18 - Salsa, optional
19 - Shredded cheese, optional
# How To Make:
01 - In a large mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and fresh lime juice. Add sliced chicken breast 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 to 6 minutes, stirring occasionally, until fully cooked through. Transfer cooked chicken to a clean plate and set aside.
03 - In the same pan, add a splash of oil if needed. Sauté the sliced bell peppers and onion for 4 to 5 minutes until just tender with slight charring on the edges.
04 - Return the cooked chicken to the pan with the vegetables. Toss together for 1 to 2 minutes to combine and ensure everything is heated through.
05 - Heat tortillas in a dry skillet over medium heat or warm in the microwave until soft and pliable.
06 - Divide the chicken and vegetable mixture among warm tortillas. Top with fresh cilantro, sour cream, salsa, and shredded cheese as desired. Serve immediately.
