#Tortilla

Instructions are different from the linked original recipe

1. Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.
2. Slice the peppers and onion.
3. Cut the chicken breasts into strips and put into mixing bowl with the seasoning mix. stir together to coat the chicken strips evenly.
4. Cook the chicken in a cast-iron pan, and the onion/peppers in a separate one.
5. Heat the corn tortillas in a stovetop pan, one at a time, just for a minute on each side to warm/soften them.
6. Serve with sour cream (or crema).

[See Full Recipe]

1. Warm olive oil in a medium skillet over medium heat. Add chickpeas, then sprinkle cumin, chili powder, paprika, salt, cayenne, and black pepper on top. Stir to combine and coat chickpeas evenly, then cook for 8-10 minutes, stirring occasionally, until the chickpeas turn crispy and golden.
2. Toss slaw ingredients together in a medium bowl. In a separate small bowl, whisk together sour cream or Greek yogurt, lime juice, adobo sauce, and salt. Add water a little bit at a time until the sauce is as thin as you want it.
3. Start with charred or warmed tortillas and layer on chickpeas, slaw, and sauce. Top with avocado slices and serve with extra lime wedges or other toppings, as desired.

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