Ingredients
2 tablespoons canola oil3 tablespoons lime juice, divided 1-1/2 teaspoons grated lime zest1 teaspoon chili powder3/4 teaspoon garlic powder, divided 1/2 teaspoon onion powder1/2 teaspoon ground cumin1/4 teaspoon cayenne pepper1/4 teaspoon pepper2 pounds boneless skinless chicken breasts, cut into thin strips1/2 teaspoon salt1 large sweet red pepper and large green pepper, thinly sliced1 medium onion, thinly sliced16 corn tortillas (6 inches)Lime wedgesOptional: Sour cream and chopped cilantro
Preparation
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, onions, remaining 1 tablespoon lime juice and remaining 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.