Ingredients

• 2 lbs chicken breasts, sliced into ¼-inch strips
• 3 bell peppers (red, yellow, and green), sliced
• 2 large onions, sliced
• 3 tablespoons olive oil
• 2 limes, juiced
• 16–18 small flour or corn tortillas

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

• Fresh cilantro
• Sour cream
• Guacamole
• Pico de gallo
• Shredded cheese
• Lime wedges

Instructions

• Heat oven to 425°F (218°C)
• Line a large sheet pan with parchment paper or foil
• Slice the chicken into ¼-inch strips
• Cut peppers and onions into evenly sized strips
• Combine all seasoning ingredients in a small bowl

• Add chicken and vegetables to the sheet pan
• Drizzle with olive oil and lime juice
• Sprinkle evenly with the seasoning blend
• Toss until everything is well coated
• Arrange in a single layer without overlapping

• Roast for 20–25 minutes, stirring halfway through
• Cook until chicken reaches 165°F internally
• For added color, broil for 2–3 minutes at the end if desired

• Warm the tortillas
• Fill with chicken and vegetables
• Add your favorite toppings
• Finish with a squeeze of fresh lime juice
• Serve right away