Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, thinly sliced into strips
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp onion powder
  • ½ tsp chili powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 large bell peppers (mixed colors), sliced into strips
  • 1 large white onion, sliced into half-moons
  • 2 tbsp neutral oil
  • ½ tsp salt
  • 8 to 12 small flour or corn tortillas
  • 1 bunch fresh cilantro, chopped
  • 2 lime wedges

Instructions:

  1. In a large bowl or Ziploc bag, whisk together the olive oil, lime juice, garlic, and all spices to create the marinade. Toss in the sliced chicken strips and let sit at room temperature for 30 minutes.
  2. Preheat the Blackstone griddle over medium-high heat. Apply a thin layer of oil and spread chicken strips in a single layer. Sear undisturbed for 3–4 minutes, flip, and cook for another 3 minutes until opaque. Move chicken to the cool zone of the griddle.
  3. Add sliced peppers and onions to the hot center of the griddle. Season with salt and a splash of oil. Toss frequently for 4–6 minutes until blistered and slightly charred.
  4. Toss the chicken back in with the vegetables and stir for 60 seconds. Warm tortillas on the griddle for 30 seconds per side until puffed.