
Slice chicken into thin strips. Toss with olive oil, chili powder, cumin, paprika, garlic powder, and salt.
Add sliced peppers and onions to the seasoned chicken. Toss to combine.
Air fry at 400°F for 12-15 minutes, shaking every 5 minutes, until chicken is cooked and veggies are charred.
Squeeze fresh lime juice over everything.
Serve in warm tortillas with sour cream, guacamole, cheese, and salsa.
Tip: Slice chicken against the grain for tender strips. Don't overcrowd — cook in batches if needed. The char on the peppers is flavor, not burning. Warm tortillas in the air fryer for 30 seconds.
Share your result and inspire others
Liked this recipe? There's more.
Get new recipes straight to your inbox.

Zero-oil wings with a sticky honey-garlic glaze that caramelizes to perfection.

Buttermilk-soaked tenders with fiery cayenne butter glaze. Iconic heat.

Ultra-crispy panko-crusted chicken cutlets pounded thin for even cooking. Served with tonkatsu sauce and shredded cabbage.