Ingredients:

  • 3 tbsp avocado oil
  • 2 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1.5 lbs boneless skinless chicken breasts, sliced into thin strips
  • 3 large bell peppers (red, green, yellow), sliced into strips
  • 1 large white or red onion, sliced into wedges
  • 12 small corn or flour tortillas
  • fresh cilantro for garnish
  • lime wedges for garnish

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl or resealable plastic bag, whisk together avocado oil, lime juice, chili powder, ground cumin, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper.
  3. Add the chicken strips, sliced bell peppers, and onion wedges to the marinade and toss thoroughly to coat.
  4. Spread the mixture in a single layer across the prepared baking sheet, ensuring ingredients are not overcrowded.
  5. Roast for 18–22 minutes until the chicken is opaque and the edges of the onions are charred.
  6. While roasting, warm the tortillas in a dry skillet or wrapped in foil in the oven for the final 5 minutes.
  7. Remove from oven and immediately squeeze fresh lime juice over the pan before serving with fresh cilantro.