Chicken Fajita Tacos

By ezunich

Ingredients

• 1 tbs minced lime zest
• 1/4 cup fresh lime juice
• 4 tbs olive oil, divided
• 3 tbs minced fresh cilantro
• 2 tbs adobo sauce
• 1 tbs minced fresh garlic
• 1 chipotle in adobo sauce, minced
• 1 tsp each, ground cumin, ground coriander, fired oregano and kosher salt
• 1 lb chicken breasts cut into strips
• 1 red and yellow bell pepper, cut into strips
• 1 small red onion, sliced
• 8 flour tortillas (6 inch)
• 1 avocado, diced
• 1/2 cup crumbled Cotija

Preparation

Step 1

Combin zest, lime juice, 2 tbs oil, cilantro, adobo sauce, garlic, chipotle, cumin, coriander, oregano and salt in a baggie. Add chicken, refrigerate for 30 minutes, occasionally turning. Heat remaining 2 tbs oil over medium high heat. Add bell peppers and onions. Cook until soft 4-5 minutes, transfer to a plate and tent with foil. Add chicken and marinade to same skillet. Cook over medium high heat until chicken is cooked through and marinade is reduced, 5-6 minutes. Divide chicken among tortillas and top with bell peppers, onion, avocado and Cortija