Ingredients

• Juice and zest of 2 limes
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sweet paprika
• 3 tablespoons olive oil
• 3 boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
• 3 bell peppers (red, yellow or orange), stemmed, seeded and very thinly sliced
• 1 large white onion, halved and thinly sliced
• Eight 6- to 8-inch flour tortillas, warmed if possible 1/4 cup chopped fresh cilantro leaves
• Sour cream, optional
• Hot sauce, optional

Instructions

1. Combine the lime juice and zest, garlic, sugar, oregano, cinnamon, cumin, salt, pepper cayenne, paprika and 2 tablespoons oil in a large bowl. Add the chicken to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
2. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and add to the skillet. Cook, tossing occasionally, until the chicken starts to brown, 5 to 6 minutes. Add the bell peppers and onion and cook for until the vegetables are tender, 3 to 4 minutes more. Divide the chicken, peppers and onion equally among the eight tortillas. Garnish with the cilantro, sour cream and hot sauce, if using.