Chicken Fajita Tacos

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, sliced down the middle to make them thinner

• 2 tablespoons olive oil

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 yellow or orange bell pepper, thinly sliced

• 1 onion, thinly sliced

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper, to taste

• Juice of 1 lime

• 8 small flour or corn tortillas

• Optional toppings: shredded lettuce, diced tomatoes, sliced avocado, shredded cheese (I use V&V Supremo Chihuahua Cheese), sour cream, salsa, cilantro

Instructions:

1. In a bowl, combine the chicken with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice.

2. Toss until the chicken is well coated. Let it marinate for at least 30 minutes in the refrigerator, or longer for more flavor.

3. Heat a large skillet over medium-high heat.

4. Add the marinated chicken to the skillet and cook for 4-5 minutes on each side, or until they are cooked through.

5. Remove the chicken from the skillet and set it aside.

6. In the same skillet, add a little more olive oil if needed, then add the sliced bell peppers and onions. Cook for 5-7 minutes, or until they are tender-crisp and slightly charred.

7. Once the chicken has rested, cut into small strips.

8. While the chicken and vegetables are cooking, warm the tortillas.

9. Spoon some of the chicken and vegetable mixture onto each tortilla. Add your desired toppings, such as shredded lettuce, diced tomatoes, sliced avocado, shredded cheese, sour cream, salsa, and cilantro.

10. Serve the chicken fajita tacos immediately, with lime wedges on the side for squeezing over the top if desired.

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