In a shallow glass dish, combine lime juice, oil and spices. Mix well. Reserve 2 Tablespoons of marinade. Add chicken to dish; turn to coat. Cover dish with plastric wrap; refrigerate for 30 minutes. Preheat broiler. Drain the chicken; place on a broiler pan. Discard marinade in dish. Broil 3 inches from heat, basting with the reserved marinade and turning once, until no longer pink in center, about 10 minutes. Placae chicken on a plate and cover to keep warm. Place bell peppers and red onion on broiler pan. Broil until lightly charred, turning once, about 8 minutes. Cut chicken into strips; place in a large bowl. Add broiled vegetables, 1 cup of tomatoes, green onion, and 2 Tablespoons of cilantro. Mix gently. Divide tortillas among serving plates; top with the chicken mixture. Fold tortillas to enclose filling. Serve with remaining tomatoes and cilantro.
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