Ingredients

• 12 each Small Flour Tortillas, warmed or quick grilled
• 1 1/2 lbs boneless chicken thigh, about 4
• 2 tablespoon chili powder
• 1 tbsp Cumin, ground
• 2 tablespoon olive oil
• 2 limes, 1 halved, 1 cut in wedges for serving
• 1 onions, silced, or julienne
• 2 green bell peppers, julienne
• 2 red bell pepper, julienne
• 1 1/2 cups jack cheese, shredded
• 2 cup salsa, of choice
• 1/4 cup hot sauce
• 2 cups sour cream
• 1/2 bunch cilantro, chopped
• to taste Salt & Pepper
• oil, for cooking

Cooking Instructions

1. Season both sides of the chicken with the chili powder, cumin, salt & pepper, rubbing it in. Refrigerate for ½-1 hour.
2. Heat a well oiled grill on med-high heat. Add on the chicken & cook on both sides for 2-3 minutes each until nicely browned and cooked through. Remove from the grill, let rest for 5 minutes, & slice 1/4 inch strips. Can also sear in a saute pan.
3. Meanwhile, heat a little oil in a large sauté pan over high heat. Sauté the onions & peppers, along with a little salt & pepper, until just tender & browned. About 3-4m
4. Whisk together the sour cream & cilantro, along with salt & pepper, until well blended.
5. Serve the chicken with peppers, onions in the tortillas along with the cheese, salsa, hot sauce, cilantro cream and limes.