Categories: Mexican

Ingredients

• 1/3 cup vegetable oil
• 1 tbsp. chili powder
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/2 lb. chicken tenders, quartered
• 4 cups bell pepper strips (any color)
• 1 onion, cut in thin wedges
• 2 jalapeno peppers, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/2 lime, juiced
• 16 (6-inch) corn or flour tortillas, warmed
• Desired toppings
• Use a quick garlic aioli made by mixing 1 cup mayo with 3 minced garlic cloves, 1 tbsp. lemon juice and a pinch of cayenne pepper

Directions

1. Add oil, chili powder, salt, cumin, oregano, garlic powder, black pepper and cayenne to a large Ziploc bag; shake to combine. Add chicken, bell pepper and onion. Seal bag and turn to coat. Chill at least 30 minutes or up to 8 hours.

2. Preheat oven to 400. Line a 10×15-inch baking pan with foil.

3. Spread chicken mixture onto prepared pan. Roast, stirring, once halfway through, until chicken is no longer pink and bell peppers soften, about 20 minutes.

4. Toss together chicken, jalapeno, cilantro and lime juice in a bowl. Serve with tortillas and desired toppings.

Email to a friend | Print this recipe | Back