Green Tacos

by Katie of:    
(serves 4)
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon sugar
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
12 16 corn tortillas
3 T. olive oil, divided
3 large chicken breasts, sliced thinly across
1/4 pepper
1/4 t,. salt
2 poblano peppers, sliced thin
2 onions, sliced thin
For garnish topping:
Queso Fresco crumbled cheese
1 avocado, cut in chunks
lime wedges
salsa verde

Wrap tortillas in tin foil and put in 350º oven. In small bowl mix  seasoning ingredients together well.     In a skillet over medium heat, add 2 T.  olive oil to skillet.  When hot, add onions and peppers.  Season with salt, pepper and  1 t. of seasoning mix.  Keep stirring until vegetables are softened and carmelized, around 10 minutes.  Remove veggies to oven safe dish to keep warm in the oven.  Add 1 more tablespoon olive oil to pan and allow to heat.  On a plate, sprinkle remaining seasoning over sliced chicken.  Add to skillet and stir-fry about 5 minutes or until chicken is browned and done.  To serve - stack 2 warm corn tortillas, add peppers and onions, then chicken, then cheese, avocado, cilantro, salsa verde and squeeze a lime over top.