Ingredients:1. 2 tablespoons olive oil, divided
2. 1 onion, sliced
3. 2 red, yellow, or orange bell peppers,
or a combination, cored and sliced
4. Salt, to taste
5. 2 garlic cloves, minced
6. 1 1/4 teaspoons ground cumin, or to taste
7. 1 teaspoon ground chili powder, or to taste
8. 6 tablespoons fresh lime juice, divided
9. 1/4 cup chopped fresh cilantro, divided
10. 1 (3- to 4-pound) roasted whole chicken, chopped
11. 8 (8-inch) flour tortillas
Toppings:
salsa, sliced avocado or prepared guacamole, sour cream, and sliced green onions
Method:
Heat 1 tablespoon oil in a large skillet over medium-high heat; add onion, bell pepper, and salt, and cook 3 minutes. Add garlic, cumin, and chili powder, and cook 1 minute or until vegetables are crisp-tender. Remove from heat, and stir in 2 tablespoons lime juice and 2 tablespoons cilantro.
Heat tortillas according to package directions.
Whisk together remaining 1 tablespoon oil, 4 tablespoons lime juice, and 2 tablespoons cilantro in a small bowl; season with salt. Drizzle dressing over chicken; toss to coat. Arrange chicken, vegetables, and warm tortillas on platter. Serve with toppings.
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