1large red or sweet onionhalved and sliced (about 2 cups)
1large sweet red peppercut into 1/2-inch strips
1large green peppercut into 1/2-inch strips
1tablespoonminced seeded jalapeno pepper
2tablespoonslime juice
12corn tortillas6 inches, warmed
Optional toppings:
Pico de gallo
sour cream
shredded Mexican cheese blend
sliced avocado
Instructions
Preheat oven to 425°F.
In a large bowl, mix first 5 ingredients; stir in chicken. Add onion, peppers, and lime juice; toss to combine. Spread evenly in 2 greased 15x10x1-in. baking pans.
Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
Broil chicken mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.