Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon chili powder (5g)
  • 1 teaspoon cumin (5g)
  • 1 teaspoon garlic powder (5g)
  • 1/2 teaspoon paprika (2g)
  • Salt and pepper to taste
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 8 small flour tortillas (or corn for gluten-free)
  • Optional toppings: sour cream, guacamole, salsa, shredded cheese, lime wedges

Instructions:

  1. In a medium bowl, combine sliced chicken, olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss to coat evenly and let marinate for about 5-10 minutes.
  2. Slice the onion and bell peppers. Set aside.
  3. Heat the skillet over medium-high heat. Add the marinated chicken and sauté for about 5 minutes or until browned and cooked through. Remove and set aside.
  4. In the same skillet, add sliced onions and bell peppers. Sauté for 5-7 minutes until softened and slightly charred.
  5. Return the chicken to the skillet, mixing it with the vegetables. Heat through for another 2 minutes. Serve with warm tortillas and desired toppings.