Grilled Chicken Tacos with Peppers and Serrano Chile

1.Preheat the grill or skillet to medium-high heat.

2.Clean the bell peppers and serrano chiles. Place them directly on the grill and roast until the skin is charred and blistered, turning to cook evenly, about 10 minutes.

3.Remove the peppers and chiles from the grill and place them in a plastic bag or covered container to sweat for 10 minutes; this will make peeling easier.

4.Meanwhile, cook the chicken breasts in salted water until fully cooked, about 20 minutes. Then shred the chicken with two forks and set aside.

5.Peel the peppers and serrano chiles, removing seeds if you prefer less heat. Cut the peppers into strips and the chiles into thin slices.

6.In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and onion, sauté until translucent and fragrant, about 3 minutes.

7.Add the shredded chicken to the skillet and mix well with the garlic and onion. Add the pepper strips and serrano chile slices. Cook together for 5 minutes to blend the flavors.

8.Season with salt, pepper, and lime juice to taste. Stir well and remove from heat.

9.Warm the flour tortillas on the grill or skillet for 30 seconds per side until warm and flexible.

10.To assemble the tacos, place a generous portion of the chicken with peppers and chile on each tortilla. Garnish with chopped fresh cilantro and, if desired, add avocado slices.

11.Serve immediately with extra lime and salsa on the side.