4 large bell peppers, thinly sliced

1 large yellow onion, thinly sliced

1–2 tablespoons olive oil

Salt, to taste

Pepper, to taste

Garlic powder, to taste

Paprika, to taste

2 tablespoons chili powder

2 teaspoons cumin

1 teaspoon paprika

1/2 teaspoon oregano

1 teaspoon salt

1/4 teaspoon pepper

2 pounds chicken breast, sliced into thin strips

1 tablespoon olive oil

Tortillas, for serving

Cheese, for serving

Sour cream, for serving

Avocado or guacamole, for serving

Cilantro or lettuce, for serving

Lime juice, for serving

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Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Toss sliced bell peppers and onion with olive oil, salt, pepper, garlic powder, and paprika. Spread evenly on one side of the sheet pan.
Slice chicken breasts into thin strips. Coat with olive oil, chili powder, cumin, paprika, oregano, salt, and pepper. Spread on the other side of the sheet pan.
Bake for 20–25 minutes, stirring halfway through, until chicken is fully cooked and vegetables are tender.
Remove from oven and squeeze fresh lime juice over chicken and vegetables.
Serve hot in warm tortillas with cheese, sour cream, avocado, and cilantro or lettuce.

Swap chicken with shrimp or beef strips for variety.

Add cayenne or jalapeños for extra heat.

Serve over lettuce for a lighter, low-carb option.

Wrap tortillas in foil and warm in the oven for softer, fresher results.

Leftovers keep well for up to 3 days in the fridge or 2 months in the freezer.