Ingredients

• 2 skinless , boneless chicken breast halves, cut into 1/4-inch wide strips
• 1 lime , juiced
• 0.5 teaspoons ground cumin
• 0.25 teaspoons paprika
• 0.25 teaspoons chili powder
• 0.13 teaspoons cayenne pepper , or to taste
• 0.13 teaspoons ground black pepper , or to taste
• 1 tablespoon olive oil
• 1 red bell pepper , cut into 1/4 inch strips
• 0.5 large red onion , sliced 1/4-inch thick
• 4 , 6 inch
• 0.25 cups sour cream , divided
• 0.5 cups shredded Cheddar-Monterey Jack cheese blend , divided
• 1 cup shredded lettuce , divided
• 0.5 cups diced tomato , divided

Instructions

1. 1 Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
2. 2 Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
3. 3 Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.
4. 4 Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
5. 5 Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
6. 6 Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
7. 7 Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
8. 8 Top with any other desired toppings; repeat with remaining tortillas and ingredients.

Nutrition per serving