In a bowl, combine the chicken strips with olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to ensure the chicken is evenly coated.
Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil.
Add the sliced bell peppers and onion to the skillet. Cook, stirring occasionally, until they are tender-crisp and slightly charred, about 8-10 minutes. Remove the vegetables from the skillet and set aside.
Add the marinated chicken to the same skillet. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 6-8 minutes.
Return the cooked bell peppers and onions to the skillet with the chicken. Stir to combine and heat through.
Warm the tortillas according to package instructions (microwave, oven, or dry skillet).
Serve the chicken and vegetable mixture in the warm tortillas. Top with your favorite toppings like salsa, guacamole, Greek yogurt, cilantro, and lime wedges.
Zylo AI 
For extra flavor, add a pinch of smoked paprika to the chicken marinade.
If you don't have time to marinate the chicken, you can skip this step, but the flavor will be more subtle.
To reduce the sodium content, use low-sodium seasonings and adjust salt to taste.
• Main Course (Mexican)
• Approximately 350-400 calories
• 25 minutes (Easy)
• 45 minutes
• $15-$20
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