Chicken Tacos with Avocado and Pickled Red Onion

Step 1

Thinly slice the 1 red onion and place in a small bowl with the juice of 1/2 lime and a pinch of salt. Set aside to pickle while you cook.

Step 2

Slice the 1 orange bell pepper into strips. Cut the 1 lb chicken breast into thin strips and season with the 1 tsp chili powder, salt, and pepper.

Step 3

Heat 1 tbsp olive oil in a skillet over medium-high. Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove and set aside.

Step 4

In the same skillet, add the remaining 1 tbsp olive oil and the bell pepper. Sauté until tender and slightly charred, about 4-5 minutes.

Step 5

Warm the 8 corn tortillas in a dry skillet or microwave until soft and pliable.

Step 6

Slice the 1 avocado. Fill each tortilla with chicken, peppers, avocado, and pickled onion. Serve with the remaining lime wedges and cilantro if desired.

Step 7

Serve immediately, letting everyone add extra lime juice to taste.