Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken breasts, cut into strips
  • 60 ml (1/4 cup) vegetable oil
  • 60 ml (1/4 cup) lime juice, freshly squeezed (about 2-3 limes)
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 bell peppers (any color), seeded and sliced into strips
  • 1 large onion, sliced into strips
  • 2 tbsp vegetable oil
  • 12-18 flour tortillas, warmed
  • Optional Toppings: Sour cream, guacamole, salsa, shredded cheese (cheddar or Monterey Jack), pico de gallo, chopped cilantro, lime wedges

Instructions:

  1. Combine all marinade ingredients in a large bowl. Add chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes (or longer for more flavour).
  2. Slice bell peppers and onions into strips.
  3. Preheat grill to medium-high heat. Remove chicken from marinade (discard marinade). Grill chicken strips for 6-8 minutes, turning occasionally, until cooked through (internal temperature reaches 74°C or 165°F). Look for nice grill marks.
  4. While chicken is grilling, toss bell peppers and onions with 2 tablespoons of vegetable oil. Grill alongside the chicken for 5-7 minutes, turning occasionally, until softened and slightly charred.
  5. Warm tortillas according to package instructions (microwave, skillet, or oven).
  6. Slice grilled chicken if needed. Fill warm tortillas with grilled chicken, peppers, and onions. Top with your favorite toppings and serve immediately.