Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • Juice of 1 lime (approximately 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt & pepper to taste
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • Tortillas (8 small or 4 large, flour or corn)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. In a mixing bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and pepper.
  2. Place chicken breasts in a Ziploc bag; pour marinade over the chicken. Seal and refrigerate for 30 minutes.
  3. Preheat grill to medium-high heat.
  4. Remove chicken from the marinade; discard marinade. Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (75°C).
  5. In the last 5 minutes of chicken cooking, add sliced onions and bell peppers to the grill; cook until tender and slightly charred.
  6. Once cooked, let chicken rest for 5 minutes then slice into strips.
  7. Serve grilled chicken and veggies on tortillas; garnish with cilantro and lime wedges.