2 to 3 canned chipotle chiles in adobo, coarsely chopped
3 garlic cloves, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
1 teaspoon smoked paprika
2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into ½-inch-thick slices
3 medium bell peppers (red, green, yellow, or orange), stemmed, seeded, and thinly sliced
1 large red onion, thinly sliced
8 flour tortillas, warmed, plus more if needed
Sour cream, sliced ripe avocados, and cilantro leaves, for serving
Directions
In a medium bowl, stir 4 tablespoons of the oil, the zest and juice of 1 lime, the orange zest and juice, chiles, garlic, vinegar, cumin, paprika, 2 teaspoons of the salt, and ½ teaspoon of the black pepper. Add the chicken, tossing to coat. Let marinate for at least 30 minutes or up to 1 hour at room temperature, or cover and marinate in the refrigerator for up to 24 hours. Remove from the refrigerator at least 30 minutes prior to cooking.
In a large skillet (preferably cast-iron) over high heat, warm 1 tablespoon of the oil until barely smoking. Gently shake off the excess marinade from the chicken. Working in batches to avoid crowding the chicken, cook, turning occasionally, for 7 to 8 minutes, until charred and fully cooked through (an instant-read thermometer inserted into the thickest part should register 165°F). Using a slotted spoon, transfer to a plate and tent with foil.
In the same skillet over medium-high heat, warm the remaining 1 tablespoon of the oil. Cook the peppers and onions, stirring occasionally and deglazing with a few tablespoons of water to scrape up any charred bits if needed, for 5 to 7 minutes, until slightly charred and softened. Season with salt and black pepper. Return the chicken to the skillet and cook for about 1 minute more, until warmed through. Squeeze the juice of 1 lime over and serve immediately with the tortillas, sour cream, avocado, and cilantro.
