Ingredients:

  • 5 lbs Boneless, skinless chicken breasts or thighs (sliced into 1/2-inch strips)
  • 3 Tbsp Olive Oil
  • 1 Tbsp Fresh Lime Juice
  • 2 tsp Chili Powder
  • 5 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste
  • 3 large Bell Peppers (mixed colours), cored and sliced into 1/2-inch strips
  • 1 medium Yellow Onion, halved and sliced into 1/4-inch strips
  • 8–12 Flour or corn tortillas
  • 1 Fresh Lime, for finishing and serving
  • Small bunch Fresh Coriander (Cilantro), chopped, for garnish

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a standard half sheet pan with parchment paper or foil. In a large mixing bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper to create the marinade.
  2. Slice the chicken breasts/thighs, bell peppers, and onion into uniform strips (about 1/2 inch thick). Add the sliced chicken and vegetables to the bowl containing the marinade. Toss thoroughly until everything is evenly coated.
  3. Tip the marinated mixture onto the prepared sheet pan. Spread the ingredients into a single, even layer. Roast in the preheated oven for 10 minutes.
  4. Carefully remove the pan and toss the mixture with a spatula. Return to the oven for another 8–10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are slightly charred.
  5. Remove the pan from the oven. Squeeze the juice of the remaining fresh lime half over the chicken and vegetables. While the mixture rests for 5 minutes, warm your tortillas. Serve the sizzling chicken and vegetable mixture immediately, garnished generously with fresh coriander.