Slice the chicken breast into strips about 0.5in wide so they cook through evenly and pick up plenty of surface char. Pat the strips dry with a paper towel first, wet chicken steams instead of browning in the basket.

In a large bowl, toss the chicken strips, bell peppers, and onion with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until everything is evenly coated.

Spread the chicken and vegetables in a single layer in the air fryer basket. If your basket is small, work in two batches rather than piling everything in, crowded strips will steam and stay pale instead of catching color at the edges.

Air fryer: 400°F, 14 minutes, shaking the basket halfway.

Preheat the air fryer for 3 minutes if your model has a preheat setting. Cook for 7 minutes, pull out the basket and shake or stir everything, then cook another 6 to 7 minutes. Check a few of the thicker chicken strips with an instant-read thermometer, they need to hit 165°F to be safe. If any pieces are still under temperature, return the basket for another 1 to 2 minutes and check again.

Once done, squeeze the fresh lime juice over the chicken and vegetables right in the basket and toss once more. Pile the mixture into the warmed tortillas and serve immediately.

Tips

  • Cut the chicken and peppers to roughly the same thickness so they finish cooking at the same time; thin pepper slivers next to thick chicken strips means one or the other is off.
  • Every air fryer runs a little differently. Start checking chicken temperature at the 12-minute mark the first time you make this so you learn how your machine behaves.
  • Skip the lime juice until after cooking. Adding acid before air frying can make the chicken taste slightly boiled instead of seared.
  • A light layer of parchment paper cut to fit the basket makes cleanup easier, but keep the vegetables and chicken from overlapping too much so air can still circulate.

FAQ

Can I use chicken thighs instead of breast? Yes. Boneless, skinless thighs work well and stay juicier; slice them the same way and cook to the same 165°F safe minimum, checking a bit earlier since thigh meat can cook slightly faster.

Why are my vegetables soggy instead of charred? Usually it's overcrowding or too much liquid pooling in the basket. Spread everything in a thin, even layer and shake the basket fully at the halfway point instead of just stirring the top.

Can I marinate the chicken ahead of time? You can toss the chicken and spices together up to a day ahead and refrigerate, covered. Add the raw vegetables just before air frying so they don't release extra moisture into the marinade.

Do I need to flip the chicken strips individually? No, a full basket shake at the halfway point is enough to redistribute everything and expose new surfaces to the hot air.

What if I don't have bell peppers on hand? Zucchini strips or sliced poblano peppers work in the same cook time; just cut them to a similar 0.5in width so they finish together.