Ingredients
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1 1/4 cups fresh cilantro, chopped
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3/4 cup olive oil
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2 1/2 teaspoons ground cumin
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1 1/4 teaspoons chili powder
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3 poblano chiles, seed and cut into 3/4 inch wide strips
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1 yellow bell pepper, seeded and cut into 3/4 inch wide strips
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12 (8 inch) flour tortillas
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salsa
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sour cream
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chopped cilantro
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avocado, sliced
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2 red onions, sliced into 1/2 inch rounds and separated into rings
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2 red bell peppers, seeded and cut into 3/4 inch wide strips
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5 limes, juice of, only
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3 lbs boneless chicken breast halves (I used chicken tenders)
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sliced black olives
Instructions
- 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.