Instructions

1. In a resealable plastic bag, combine the chili powder with the salt, cumin, onion powder, garlic powder, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for at least 15 minutes, or as long as you wish.

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 10 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, cheese, salsa, sour cream and whatever else you enjoy!