Ingredients:

  • 5 lbs Boneless, skinless Chicken Breasts, sliced into 1/2-inch strips
  • 3 large Mixed Bell Peppers (Red, Yellow, Orange), sliced
  • 1 medium Red Onion, thinly sliced
  • 3 Tbsp Olive Oil
  • 2 Tbsp fresh Lime Juice
  • 2 tsp Chili Powder (Ancho or standard blend)
  • 5 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Salt (Kosher or sea salt)
  • 1/2 tsp Black Pepper (freshly ground)
  • 8 large Flour or Corn Tortillas
  • 1/4 cup Fresh Coriander/Cilantro, roughly chopped
  • 2 limes, cut into wedges (for serving)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for non-stick results and easy cleaning. Set aside.
  2. In a large mixing bowl, combine the spice blend: olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper. Mix well until a smooth marinade forms.
  3. Add the sliced chicken strips, pepper strips, and onion slices to the bowl. Use your hands or tongs to toss thoroughly, ensuring every piece is coated evenly in the spice mixture.
  4. Pour the marinated mixture onto the prepared sheet pan. Spread the mixture into a single, even layer. Crucially, do not overcrowd the pan; use a second sheet pan if necessary to ensure adequate space for charring.
  5. Place the sheet pan in the preheated oven. Roast for 10 minutes.
  6. After 10 minutes, remove the pan from the oven. Give the contents a good stir and redistribute them evenly. Return the pan to the oven and cook for another 10 to 15 minutes, or until the vegetables are tender-crisp and the chicken is fully cooked (internal temperature 165°F/74°C).
  7. While the chicken is resting, warm your tortillas. Transfer the sizzling chicken and vegetable mix to a serving platter. Garnish generously with fresh coriander/cilantro and serve immediately with the lime wedges and your chosen toppings.