Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, sliced into thin strips
  • 3 large bell peppers (red, yellow, and green), sliced into 1/2-inch strips
  • 1 large red onion, sliced into 1/2-inch strips
  • 3 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 fresh lime, juiced
  • 8 small flour tortillas
  • 0.5 cup shredded Monterey Jack cheese
  • 1 medium avocado, sliced

Instructions:

  1. Preheat your oven to 425°F (220°C). While the oven heats, slice your 1.5 lbs of chicken, 3 bell peppers, and 1 red onion into uniform 1/2 inch strips.
  2. In a large bowl, combine the 3 tbsp avocado oil with the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Add the chicken and vegetables, tossing until every surface is glossy and coated.
  3. Spread the mixture onto your large sheet pan in a single layer.
  4. Bake for 18-20 minutes until the chicken is opaque and the peppers have dark, blistered edges. During the last 2 minutes, you can wrap your 8 tortillas in foil and pop them in the oven to warm through.
  5. Remove the pan from the oven and immediately squeeze the fresh lime juice over everything.
  6. Top with 0.5 cup shredded Monterey Jack and the sliced avocado. Serve immediately while the cheese is still melting into the warm chicken.