- 1/3 c coarsely chopped fresh cilantro
- 2 medium garlic cloves, finely chopped (or 1/4 teaspoon garlic powder)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons lime juice (or juice of one lime)
- 3 tablespoons olive or vegetable oil
- 1 lb boneless, skinless chicken breasts, sliced into short strips
- salt
- black pepper
- 1 medium bell pepper
- 1 medium red onion
- 6 tortillas (6-inch)
- toppings (sour cream, cheese, rice, etc.)
- Place spices, cilantro, garlic, lime juice, and 2 tablespoons of the oil in a dish and whisk to combine. Add the chicken and turn to coat with the marinade. Cover and refrigerate overnight.
- Grill chicken in a frying pan with tall sides over medium heat; season with salt and pepper, stirring occasionally, until no pink is visible on outside of chicken.
- Toss onions and peppers with 1 T oil, then add to chicken. Continue cooking, stirring occasionally, until chicken is cooked through and onions and peppers are limp and slightly browned.
- Heat a dry pan over medium-heat for tortillas. Heat tortillas for about 10 seconds per side; stack inside a clean towel to keep warm.