Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 1/4 cup avocado oil
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 2 large bell peppers (red and green), de-seeded and sliced into strips
  • 1 large yellow onion, sliced into half-moons
  • 1 tbsp neutral oil
  • 8 small flour tortillas

Instructions:

  1. In a large bowl, whisk together the avocado oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Add sliced chicken strips and coat thoroughly. Marinate for 15 minutes at room temperature.
  2. Preheat the Blackstone griddle to medium-high heat, targeting a surface temperature of approximately 400°F (204°C).
  3. Lightly oil the griddle surface with 1 tablespoon of neutral oil. Spread the chicken strips out in a single layer on one zone of the griddle to begin the high-heat sear.
  4. Place the sliced peppers and onions on a separate zone of the griddle. Toss frequently with metal spatulas until charred and softened, approximately 6-8 minutes.
  5. Combine the chicken and vegetables on the griddle for a final toss. Serve immediately with warmed flour tortillas.