Tacos are one of my favorite foods. EVER. Growing up in sunny San Diego, there is a whole bunch of great Mexican food. Now I know I can never beat the authentic dishes, but I can try my best to create my own version. Traditional street tacos use corn tortillas, but here I use flour. I personally just like the flavor of the flour tortillas better, and think they are more pillowy and soft. A lot of tacos just have some sort of meat and pico de gallo or guacamole, but I wanted to add some more body to my taco by using bell peppers. Obviously, you can add whatever toppings you want to your taco - I went with some fresh avocado, cilantro, and lime.
1 package boneless chicken
12 mini flour tortillas
2 bell peppers, sliced
2 tablespoons oil
1/2 cup fresh cilantro
1 lime, optional
1 ripe avocado
4 Tablespoons orange juice
2 Tablespoons apple cider vinegar
1 1/2 tablespoons lime juice
3 cloves garlic, minced
1 1/2 tablespoons chipotle chili powder
2 teaspoons dried oregano leaves
2 teaspoons paprika
¼ teaspoon ground cinnamon
1 teaspoon salt
freshly ground black pepper
Combine all the marinade ingredients and place in a large ziploc bag with the chicken. Let it sit for at least 1 hour in the fridge or overnight.
Thinly slice the bell peppers and onion. Heat pan with 2 tablespoons of oil and cook until the onions are caramelized and the peppers are soft.
Cook chicken on medium sized grill, flipping over once, until done. Let chicken cool for 10 minutes off the grill.
Slice chicken and assemble tacos. Sprinkle with cilantro and lime juice.