Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into 1-inch strips
  • 3 large bell peppers, sliced into strips
  • 1 large yellow onion, sliced into wedges
  • 2 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 8 small flour or corn tortillas
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl or resealable plastic bag, combine the avocado oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. Add the sliced chicken breast, bell peppers, and onions to the seasoning mixture and toss thoroughly until evenly coated.
  4. Spread the mixture in a single layer across a large rimmed baking sheet, ensuring ingredients are not overcrowded.
  5. Bake for 20–25 minutes, tossing the ingredients with a spatula halfway through for even charring.
  6. Remove from the oven once the chicken reaches an internal temperature of 165°F (74°C) and vegetables have charred edges.
  7. Squeeze fresh lime juice over the hot pan and serve with tortillas and chopped cilantro.