Roasted Chicken Fajitas

Ingredients

4 cups shredded roast chicken
juice of 2 limes
extra-virgin olive oil
1/2 tablespoon ground cumin
1/8 teaspoon chipotle chile powder
3 tablespoons roughly chopped cilantro
1 tablespoon roughly chopped fresh Mexican oregano
Kosher salt and freshly ground black pepper

2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice
Extra-virgin olive oil, optional
12 corn tortillas, warm
Guacamole
Cilantro sprigs, for garnish
fresh shaved radishes, for garnish

Directions

1. Preheat a ridged grill pan on high heat. Add a drizzle of olive oil then add the bell peppers and onions tossed in lime juice and season well with salt and pepper. grill for 7-8 minutes until veggies are just barely limp.
2. In a large mixing bowl add lime juice, cumin, chile powder and chopped cilantro and oregano. Stir well and toss in shredded chicken and toss well to coat and marinate. Heat up on the grill for 2-3 minutes.
3. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
4. To serve, spread some guacamole on a tortilla, top with a few spoonfuls of chicken, peppers and onions. Garnish with cilantro leaves, shaved radish and serve with lime wedges.
5. Top with cotija cheese