Categories: Mexican
Ingredients
- 1 1/2 pounds boneless chicken breasts, cut into strips
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt and pepper
- 3 tablespoons olive oil
- 1 orange and (1) red bell pepper, sliced
- 1 poblano pepper, sliced
- 1 sweet onion, thinly sliced
- juice of 1 lime, plus more for serving
- 1/4 cup fresh cilantro, chopped, plus more for serving
- 8-10 Old El Paso Flour Tortillas for Soft Tacos and Fajitas, warmed
- 2 cups steamed rice, for serving
- shredded cheddar, sliced avocado and salsa, for serving
Directions
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Preheat the oven to 425 degrees F.
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On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic, powder, kosher salt and pepper, and 2 tablespoons olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer.
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To the opposite side of the pan, add the pepper, onions and remaining 1 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.
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Remove from the the oven and toss everything together with the lime juice and cilantro.
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To serve, divide the rice among warmed tortillas. Top with chicken, peppers, cheese, avocado, and salsa. Enjoy!