Ingredients:
1 1/4 cups cilantro, chopped
3/4 cup olive oil
5 limes, juice of, only
2 1/2 teaspoons ground cumin
1 1/4 teaspoons chili powder
3 lbs boneless chicken breast halves ( I used chicken tenders)
3 poblano chiles, seed and cut into 3/4 inch wide strips
1 yellow bell peppers, seeded and cut into 3/4 inch wide strips
2 red bell peppers, seeded and cut into 3/4 inch wide strips
2 red onions, sliced into 1/2 inch rounds and separated into rings
12 (8 inch) flour tortillas
salsa
sour cream
chopped cilantro
avocados, slices
sliced black olives
chopped red chilies
Directions:
Prepare barbecue.
Puree first 5 ingredients (cilantro – chili powder) in blender (or food processor).
Place chicken in a glass baking dish and pour 1/3 of marinade over chicken, turning to coat all sides.
Arrange vegetables (chilies – onions) on a rimmed grilling pan or baking pan, pour 1/3 of marinade over vegetables. Season chicken and vegetables with salt and pepper if desired.
Grill chicken until cooked through (7 -10 minutes per side, depending on thickness of chicken). Grill vegetables until tender, turning often (about 15 minutes). Grill tortillas until charred (1 minute per side).
Transfer chicken to work surface and slice cross wise into strips.
Fill tortillas with chicken and vegetables and drizzle with remaining marinade.
Serve with your favorite salsa and toppings.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.