Categories: Mexican

Ingredients

• 1 tbsp. minced lime zest
• 1/4 cup fresh lime juice
• 4 tbsp. olive oil, divided
• 3 tbsp. minced fresh cilantro
• 2 tbsp. adobo sauce
• 1 tbsp. minced fresh garlic
• 1 chipotle in adobo sauce, minced
• 1 tsp each ground cumin, ground coriander, dried oregano and kosher salt
• 1 lb. chicken breasts, cut into thin strips
• 1 each small red and yellow bell peppers, cut into strips
• 1 small red onion, sliced
• 8 flour or corn tortillas, warmed
• 1 avocado, diced
• 1/2 cup crumbled Cotija

Directions

1. Combine zest, lime juice, 1 tbsp. oil, cilantro, adobo sauce, garlic, chipotle, cumin, coriander, oregano and salt in a shallow dish for the marinade. Add chicken, cover, and refrigerate, stirring occasionally, 30 minutes.

2. Heat remaining 2 tbsp. oil in a large skillet over medium-high until shimmering. Add bell peppers and red onion and cook, stirring, until softened, 4-5 minutes; transfer to a plate and tent with foil to keep warm.

3. Add chicken and marinade to same skillet. Cook, over medium-high heat, until chicken is cooked through and marinade is reduced, 5-6 minutes.

4. Divide chicken among tortillas and top with bell peppers and red onion, avocado, and Cotija.

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