Tender chicken thighs sautéed with bell peppers, onion, and warm spices, then wrapped in a soft tortilla with melted mozzarella. These quick homemade tacos are packed with flavor and come together in just 30 minutes — perfect for an easy lunch or weeknight dinner.
Slice the chicken into strips about 1 cm (½ inch) wide.
Seed the peppers and cut into thin strips. Peel the onion and slice it into thick half-moons.
Heat the oil in a skillet over medium heat. Add the chicken and cook for about 4 minutes until lightly browned. Stir in the garlic powder, smoked paprika, oregano, salt, and pepper. Toss to coat and cook 2-3 minutes more until fragrant.
Add the peppers and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly but stay a bit crisp.
Transfer the chicken and vegetables to a plate.
In the same skillet, add a little oil and reduce the heat to medium-low. Lay in a tortilla, spoon filling onto one half, and sprinkle with shredded mozzarella.
Fold the tortilla over and press lightly. Cook 2-3 minutes per side until the cheese melts and the tortilla is crisp and golden.
Serve hot. Great with guacamole, sour cream, or salsa.