1/3 cup coarsely chopped fresh cilantro
3 cloves garlic, finely chopped
1/2 tsp chilli powder
1/2 tsp ground coriander
1/2 tsp ground cumin
juice of 1 lime
3 tbsp olive oil
1lb boneless skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 red or green bell pepper, cored and sliced lengthwise into 1/4 inch strips
1 medium red onion, halved and sliced lengthwise into 1/4 inch slices
8 (6-inch) tortillas
Guacamole, salsa and sour cream to serve
Place cilantro, garlic, chilli powder, coriander, cumin, lime juice and 2 tbsp olive oil in a resealable bag. Mix well and add chicken. Turn to coat with marinade and set aside in refrigerator for 10 mins or up to 24hrs.
Heat a grill pan to medium, add chicken and season with salt and pepper. Cook for 10 mins till well browned. Flip and season the second side. Cook for a further 10 mins till cooked through. Remove and let rest.
Warm tortillas in oven.
Place the bell pepper and onion in a bowl. Drizzle with remaining 1 tbsp oil, season with salt and pepper and toss to coat. Place vegetables on grill pan and cook, stirring occasionally until tender and slightly charred, about 10 mins. Transfer to a serving dish.
Slice the chicken across the grain and place in the serving dish with the vegetables. Serve with toppings as desired.