- 3 large poblano chiles
- A small bunch cilantro or flat-leaf parsley, stemmed and chopped
- 2 limes, juiced (about 1/4 cup)
- 1/4 cup olive oil
- 2 heaping tbsp. sesame seeds
- 1 tablespoon (a scant palmful) each ground coriander and cumin
- 1 tablespoon light agave syrup or 2 tsp. acacia honey
- 1 1/2 teaspoons (about 1/2 palmful) each granulated garlic and granulated onion
- 1 teaspoon (about 1/3 palmful) dried oregano, preferably Mexican, lightly crushed
- Salt and pepper
- 6 boneless, skinless chicken thighs, or 3 boneless, skinless chicken breasts halved horizontally
- 12 corn tortillas
- Bibb lettuce leaves, thinly sliced radishes and sliced avocado dressed with lime or lemon, for serving
- 1/2 red onion, very thinly sliced, for serving
Working over a gas flame, on a grill or under a broiler preheated to high, char the poblanos, turning often, until the skins are blackened all over, 5 to 10 minutes. Place in a bowl, then cover and let sit until cool enough to handle, about 15 minutes. Using paper towels, peel off the skins. Seed and slice the poblanos.
Meanwhile, in a medium bowl, whisk the cilantro, lime juice, olive oil, sesame seeds, coriander, cumin, agave, granulated garlic and onion and the oregano; season the dressing with salt and pepper.
Preheat a grill or griddle over medium-high. In another medium bowl, season the chicken and add half the dressing; turn chicken to coat. Grill, turning occasionally, until the chicken is charred in spots and cooked through, 10 to 12 minutes. Slice the chicken; transfer to a plate. Drizzle with more dressing.
Grill the tortillas until charred in spots, about 1 minute per side. Fill the tortillas with the lettuce, radishes, poblanos, sliced chicken, avocado, onion and more dressing as needed.