Ingredients

• 2 limes , juiced
• 1 orange , juiced
• 0.25 cups olive oil
• 1 chipotle pepper in adobo
• 3 cloves garlic
• 2 teaspoons ground cumin
• 0.5 teaspoons ground coriander
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 1 pound boneless skinless chicken breasts
• 24 corns tortilla
• 1 small onion , diced
• 0.25 cups chopped cilantro

Instructions

1. 1 Combine lime juice, orange juice, olive oil, chipotle pepper, garlic, cumin, coriander, salt, and black pepper in a blender. Blend on high until smooth.
2. 2 Pour marinade mixture into a resealable plastic bag. Add chicken breasts to the bag; marinate in the refrigerator for 3 hours.
3. 3 Preheat a grill to 375 degrees F (190 degrees C).
4. 4 Place marinated chicken breasts on the grill; close the lid. Discard the marinade. Grill, turning once, until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Remove chicken from grill. Let stand for 5 minutes; slice into strips.
6. 6 Heat tortillas over a griddle on medium heat until tortillas are soft and pliable. Stack tortillas in pairs; divide chicken, onion, and cilantro onto each pair of tortillas.

Nutrition per serving