Instructions

• In a mixing bowl combine 2 Tbsp olive oil, 2 Tbsp lime juice, 1 tsp ground chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp fine sea salt, and 1/2 tsp ground black pepper; stir until evenly mixed.
• Cut the 2 large boneless skinless chicken breasts in half lengthwise to make cutlets, add them to the bowl, and turn to coat each piece in the seasoning. Cover and marinate for at least 15–30 minutes or up to 4 hours in the refrigerator.
• While the chicken is marinating, slice the 3 bell peppers into 1/4" thick slices and thinly slice the 1 medium onion.
• Set a large heavy skillet (cast iron recommended) over medium heat. Add 1 Tbsp olive oil. Add the chicken in a single layer (work in batches if needed) and sear 3–5 minutes per side, until browned and cooked through to 165°F on an instant-read thermometer. Transfer cooked chicken to a cutting board and let rest.
• In the same skillet over medium heat add the remaining 1 Tbsp olive oil, then add the sliced onion and bell peppers. Sauté, stirring frequently, until softened and browned in spots, about 5–6 minutes. Season the vegetables with additional salt and pepper to taste.
• While the vegetables are finishing, slice the rested chicken into strips against the grain.
• Add the chicken strips back to the skillet with the vegetables, stir to combine, and remove the skillet from the heat.
• Warm or toast the 8 small flour tortillas.
• Serve the chicken and vegetables on the warmed tortillas with lime wedges and garnish with cilantro. Offer sour cream, pico de gallo or salsa, guacamole or sliced avocado, and shredded cheddar/Monterey Jack/Mexican cheese on the side as desired.