Ingredients :
- 2 tablespoons canola oil
- 3 tablespoons lime juice, divided
- 1-1/2 teaspoons grated lime zest
- 1 teaspoon chili powder
- 3/4 teaspoon garlic powder, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 2 pounds boneless skinless chicken breasts, cut into thin strips
- 1/2 teaspoon salt
- 1 each large sweet red pepper and large green pepper, thinly sliced
- 1 medium onion, thinly sliced
- 16 corn tortillas
- Lime wedges
- Optional: Sour cream and chopped cilantro
Directions :
- In a bowl or shallow dish, combine oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours.
- Preheat air fryer to 400°. Drain chicken, discarding marinade. Season chicken with salt. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; cook, stirring occasionally, until no longer pink, 6-8 minutes. Remove chicken; set aside.
- In a large bowl, toss peppers, onion, and the remaining 1 tablespoon lime juice and 1/4 teaspoon garlic powder; add to air fryer. Cook, stirring occasionally, until tender, 4-5 minutes. Return chicken to air fryer; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.
