Ingredients
Scale
- 3 bell peppers (seeded and thinly sliced)
- 1 medium yellow onion (thinly sliced)
- 1 ¼ lb boneless chicken breasts (sliced into thin strips)
- 2 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- Juice from one lime (about 2 tablespoons)
- 8 flour or corn tortillas
Instructions
- Combine the spices in a small bowl and set aside.
- Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Sauté bell peppers and onion for about 5-7 minutes until softened.
- Add minced garlic and half of the seasoning mixture; stir and sauté for another 2-3 minutes. Transfer veggies to a plate.
- In the same skillet, add the remaining olive oil, chicken strips, remaining seasoning, and lime juice. Cook for about 5-6 minutes until chicken is thoroughly cooked.
- Return sautéed vegetables to the skillet with chicken; stir well and heat for an additional minute.
- Serve hot in tortillas with your choice of toppings like sour cream, guacamole, or shredded lettuce.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 660mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg