1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil
5 tablespoons fresh lime juice
2 1/2 teaspoons ground cumin
1 1/4 teaspoons ancho chile powder
6 skinless boneless chicken breast halves
3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds
12 8-inch flour tortillas
Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro,
sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat).
Puree first 5 ingredients in processor.
Season marinade with salt and pepper.
Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over;
turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet.
Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper.
Reserve remaining marinade.
Grill chicken until cooked through, about 7 minutes per side. Grill vegetables
until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers.
Grill tortillas until charred, about 1 minute per side.
Transfer chicken to work surface; slice crosswise into strips.
Fill tortillas with chicken and vegetables; drizzle with reserved marinade.
Serve with toppings.
Makes 6 servings.