2 pounds boneless, skinless chicken thighs, sliced
1 large red onion, sliced
2 large poblano peppers, sliced
1 red and 1 orange bell pepper, sliced
8 ounces mushrooms, sliced
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
2 teaspoons chili powder
2 teaspoons cumin
1 1/2 teaspoons garlic powder
1/2 bunch of cilantro, chopped
Small flour tortillas
Suggested toppings: sour cream, guacamole and pico de gallo
Preheat Flat Top Grill to medium heat.
Place sliced chicken, onions, peppers and mushrooms in an extra large mixing bowl. Drizzle on oil and all seasonings. Stir to coat.
If desired, warm tortilla shells up on grill before cooking the chicken and vegetable mixture.
Spread chicken and vegetable mixture out evenly on your heated grill. Cook, stirring frequently for 20-30 minutes until chicken is cooked through and vegetables are tender.
Turn grill off and top with cilantro.
Serve with tortillas, sour cream, guacamole and pico de gallo.