Stem, seed, remove ribs, and cut red and green bell peppers into 1/2" thick strips.

Halve and peel onion. Slice halves into thin strips.

Halve lime. Cut one half into wedges and juice the other half.

Pat chicken dry.

Place bell peppers and onion on one prepared baking sheet and toss with 1 Tbsp. olive oil, half the seasoning blend (reserve remaining for chicken), and 1/4 tsp. salt. Massage oil and seasoning into vegetables,

Spread into a single layer and roast in hot oven until tender, 15-20 minutes.

While vegetables roast, cook chicken.

Place chicken on second prepared baking sheet and top with remaining seasoning blend, 1 Tbsp. olive oil, and 1/4 tsp. salt.

Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

Carefully remove from oven. Rest roasted chicken until cool enough to handle. Once cool, coarsely chop.

While chicken cooks, make sauce.

Combine sour cream, 1 Tbsp. lime juice, a pinch of salt, and hot sauce (to taste) in a mixing bowl. Set aside.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

Plate dish as pictured on front of card, placing chicken and vegetables in tortillas and topping with cheese and sauce. Squeeze lime wedges over tacos to taste. Bon appétit!