• 2 tablespoons coconut oil melted
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1-1/2 pounds chicken tenderloins halved lengthwise
• 1 large red or sweet onion halved and sliced (about 2 cups)
• 1 large sweet red pepper cut into 1/2-inch strips
• 1 large green pepper cut into 1/2-inch strips
• 1 tablespoon minced seeded jalapeno pepper
• 2 tablespoons lime juice
• 12 corn tortillas 6 inches, warmed

Optional toppings:

• Pico de gallo
• sour cream
• shredded Mexican cheese blend
• sliced avocado