Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken breasts
  • 3 limes (juiced)
  • 1 orange (juiced)
  • 2 jalapenos (sliced)
  • 1 teaspoon cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt
  • 3 bell peppers ((any color, can also use some Poblano for a mild heat))
  • 1 large red onion
  • 16 corn tortillas
  • grated cheese
  • pico de gallo
  • guacamole
  • sour cream
  • fresh cilantro
  • lime wedges
  • lettuce

Instruction

  • In a ziploc bag or covered dish, combine the chicken, lime juice, orange juice, jalapenos, cumin, garlic powder, and salt. Let chicken marinate in the refrigerator for 2-4 hours. (You do not want to let it marinate overnight because the acid in the citrus will start to cook the chicken).
  • Preheat grill to medium high (around 400F).
  • Place your bell peppers, whole, on the grill. Trim the onion and cut into quarters. Place the onion on the grill. Continue rotating the onions and peppers on each side, approximately 2-3 minutes per side.
  • Remove the chicken from the marinade. Grill for approximately 3 minutes. Flip and continue grilling until cooked through, approximately 3 minutes longer. (This can be done at the same time as the peppers).
  • Heat your corn tortillas on the grill for about 10-15 seconds per side. They should be warm and brown up a little as desired.
  • Slice chicken into strips. Cut the peppers and onions into strips, removing seeds, stems, etc.
  • Serve with toppings, tortillas, lettuce, etc as desired.