Makes 4 Servings
INGREDIENTS
- 4 tablespoons avocado oil, divided
- Zest of 1 lime
- 2 cloves garlic, pressed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground chipotle pepper
- Salt and pepper to taste
- 1 pound chicken breasts, boneless, skinless and lightly pounded until uniform in thickness
- 1 yellow pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow onion, cut into slices
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, rough chopped
- 8 soft corn or cassava flour tortillas (Siete Foods), warmed on the grill. You can also use Boston lettuce wraps.
- Your favorite salsa
- 1 1/2 cups Monterey Jack cheese, grated
DIRECTIONS
- In a small bowl whisk together 2 tablespoons avocado oil, lime zest, garlic, cumin, coriander, ground chipotle and salt and pepper. Pour over the chicken in a shallow dish or resealable bag, and allow to marinate, refrigerated, for at least 20 minutes.
- Heat a grill or grill pan over medium-high heat.
- While the chicken is marinating, prepare the pepper and onion slices in a bowl. Toss the vegetables with 2 tablespoons avocado oil, and season with salt and pepper to taste.
- Grill the vegetables until they are lightly charred and tender. Transfer to a serving bowl.
- Grill the chicken breasts, presentation side down, until they have distinguished grill marks, 2 to 3 minutes. Flip and repeat. Continue to cook the chicken until it reads 160° on a meat thermometer.
- Allow the chicken to rest for about 5 minutes, and then cut it into thin slices and place in the bowl with the peppers and onions. Add the cilantro and toss well.
- Serve with warm tortillas, salsa and shredded Monterey Jack.