Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 large onion, sliced
  • 2 bell peppers (any colour), sliced
  • 8 flour tortillas
  • Optional toppings: Salsa, sour cream, guacamole, shredded cheese, cilantro, lime wedges

Instructions:

  1. In a mixing bowl, toss the chicken strips with chili powder, cumin, paprika, garlic powder, salt, and pepper. Ensure the chicken is evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers. Sauté until softened and slightly caramelized, about 5-7 minutes. Remove vegetables from the skillet and set aside.
  3. Add the seasoned chicken to the same skillet. Cook until fully cooked and browned, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C).
  4. Return the sautéed vegetables to the skillet with the chicken. Stir to combine and heat through for about 1 minute. While this is happening, warm the tortillas according to package instructions (microwave, oven, or dry skillet).
  5. Serve the chicken and vegetable mixture in warm tortillas. Offer desired toppings like salsa, sour cream, guacamole, shredded cheese, cilantro, and lime wedges.