Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch cutlets
  • 3 tbsp extra virgin olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1 tsp lime zest
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 large bell peppers (red, yellow, and green), halved and deseeded
  • 1 large red onion, sliced into 1/2-inch rounds
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 8 flour or corn tortillas

Instructions:

  1. Whisk lime juice, olive oil, lime zest, minced garlic, chili powder, cumin, smoked paprika, onion powder, oregano, salt, and pepper in a large stainless steel bowl.
  2. Place chicken cutlets into the marinade, ensuring even coating. Let sit at room temperature for 15 minutes while preheating the grill.
  3. Preheat an outdoor grill to medium-high heat (400°F/200°C) and lightly oil the grates.
  4. Brush the halved bell peppers and onion rounds with neutral oil.
  5. Place chicken and vegetables directly over the flame. Grill chicken for 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Grill vegetables until charred and crisp-tender.
  6. Remove chicken from the grill and let it rest for 5 minutes. Slice against the grain into strips. Slice charred peppers and onions into strips.
  7. Warm tortillas on the grill for 30 seconds and serve with the chicken and vegetable mixture.