Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 3 bell peppers, sliced into strips
  • 1 large yellow onion, sliced into half-moons
  • 2 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lime, juiced
  • 8 small flour tortillas
  • 1 medium avocado, sliced
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the chicken breast, bell peppers, and yellow onion into uniform strips to ensure they cook at the same rate.
  3. In a large bowl or resealable bag, whisk together the avocado oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper until a thick paste forms.
  4. Add the sliced chicken and vegetables to the spice mixture and toss thoroughly until every piece is evenly coated.
  5. Spread the mixture in a single layer across a rimmed baking sheet, ensuring ingredients are not overcrowded to avoid steaming.
  6. Roast in the center rack of the oven for 20–25 minutes, using tongs to toss the ingredients halfway through for even browning.
  7. Remove the pan from the oven when the chicken is opaque and the vegetables have charred edges.
  8. Serve immediately in warmed tortillas topped with sliced avocado, sour cream, fresh cilantro, and lime wedges.