Ingredients for the chicken:
- 1½ to 1 3/4 lbs. chicken tenderloins
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 1 tbsp. lime zest, from 2 limes
- 1 tsp. cumin
- 3/4 tsp. oregano
- 3/4 tsp. Ancho chile powder
- ½ tsp. smoked paprika
- 1 tsp. salt
- 8 to 12 small soft flour tortillas
Ingredients for the peppers:
- 2 tbsp. vegetable oil
- 1 large red onion, ¼ -inch slices
- 2 bell peppers, ¼-inch slices
- ¼ tsp. salt
- ½ tsp. sugar
Ingredients for serving:
- Sour cream, guacamole, salsa, shredded cheese
Directions:
- Open a 1-gallon zipper storage bag and place in a medium bowl. Put the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins and seal the bag, releasing any air from the bag. Rub the marinade into the meat until evenly coated. Place bag back in the bowl and place in the refrigerator for 8 hours or up to 24 hours.
- Preheat your flat top griddle.
- Heat the oil over medium-high heat. Add the sliced onions, peppers, salt and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes.
- Add ¼ cup of water to the griddle, cover with lid; continue cooking for 3 to 4 minutes, until the water has evaporated and vegetables are tender-crisp. Season to taste with more salt if necessary. Push to the cooler side of griddle.
- Add chicken to flat top. Grill the chicken, covered, for 2 to 3 minutes per side until cooked completely. Do not overcook. Let the chicken cool slightly and then transfer to a cutting board and cut into ½-inch strips. Arrange the chicken and peppers on a serving platter.
- Warm the tortillas on your griddle just before serving.
- Serve with the chicken, peppers and choice of toppings.
