Serves: 4
Total Calories: 608
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

1/4 cup lime juice (about 3 limes)
1/4 cup extra-virgin olive oil
1 teaspoon liquid smoke
4 cloves garlic, pressed
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
4 boneless chicken breasts halves, skinned (about 2 pounds)
4 green onions
1 yellow onion, quartered
1 green bell pepper, halved, seeded
1 red bell pepper, halved, seeded
sharp Cheddar cheese, shredded
sour cream, for serving
1 avocado, sliced
12 small flour tortillas

Whisk the lime, oil, liquid smoke, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for 2-8 hours.

Place the green onions, onions and peppers into a large bowl. Top with leftover marinade. Pour on a rimmed cookie sheet covered in foil, making sure they vegetables are not touching.

Preheat the griddle to medium heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper.

Grill the chicken until cooked through, about 7 minutes each side.

While chicken is cooking, grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.

Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes.

Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions.

lice the chicken crosswise into strips and transfer to the platter.

Serve on warmed tortillas with the cheddar, sour cream and avocado.

Nutritional Facts:

Serves: 4
Total Calories: 608
Calories from Fat: 209

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