Ingredients

• Ingredients
  1. 1 teaspoon pure chile powder
  2. 1 teaspoon kosher salt
  3. 1/2 teaspoon ground cumin
  4. 1/2 teaspoon onion powder
  5. 1/4 teaspoon garlic powder
  6. 1 tablespoon cornstarch
  7. 1/4 cup water
  8. 3 tablespoons extra-virgin olive oil
  9. 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
  10. 1 green bell pepper—cored, seeded and cut into thin strips
  11. 1 medium onion, thinly sliced
  12. 2 tablespoons fresh lime juice, plus lime wedges for serving
  13. 8 flour tortillas, warmed in the microwave
  14. Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions

1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.