Ingredients:

  • 1½ lb boneless skinless chicken breasts, sliced into thin strips
  • 3 large bell peppers, sliced into strips
  • 1 large red onion, sliced into wedges
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 8 small flour tortillas
  • 1 medium avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream
  • 1 lime, cut into wedges

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl or resealable plastic bag, whisk together 3 tbsp olive oil, 2 tbsp lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. Add the sliced chicken breasts, bell peppers, and red onion to the marinade and toss until evenly coated.
  4. Spread the mixture in a single layer across a parchment-lined baking sheet, ensuring ingredients do not overlap to allow air circulation.
  5. Roast for 18–22 minutes until the peppers have charred, blackened edges and the chicken is opaque throughout with an internal temperature of 165°F (74°C).
  6. Remove the pan from the oven and immediately squeeze fresh lime juice over the roasted chicken and vegetables.
  7. Warm the tortillas in a skillet or oven for a few minutes until soft.
  8. Serve the fajita mixture in the warmed tortillas, garnished with sliced avocado, chopped cilantro, and sour cream.