At the end of July, my husband had a new co-worker move to town. We welcomed her and her husband to town with a taco buffet! They moved here from California & have lived in Arizona, so it's not like they don't know what Mexican food is, but I still thought tacos were a good welcome to Texas!
I didn't do it just like the recipe, so below is my adaptation. Click on the link to get the original recipe!
Chili Lime Chicken & Veggie Tacos
Adapted from Good Things Catered by Katie
Ingredients
4 large boneless skinless chicken breasts
2 green peppers
1 red pepper
1 large vidallia onion
1/4 c. fresh lime juice (1 large lime or two small limes)
1 tsp fresh lime zest
3 Tbsp olive oil
2 tsp chili powder (less if you want less spice)
1 tsp garlic salt
1 tsp freshly ground black pepper
1 tsp paprika
family pack of flour taco sized tortillas
other taco fixings as desired
Directions
Get the grill started. Or, have your husband do it.
Pound chicken breasts to an even thickness. Place in a Ziploc bag & set aside.
In a large bowl, combine lime juice, zest, olive oil, chili powder, garlic salt, pepper, and paprika. Whisk to combine thoroughly.
Pour marinade into the bag with the chicken and squish it around to get the chicken coated with marinade. Put in the fridge to marinate for 20-30 minutes.
Meanwhile, julienne the peppers, and slice the onion into 1/2 inch rounds (keeping onion rounds intact). Lay out a long piece of foil. Place the veggies on half of it and sprinkle with line juice, olive oil & spices. Fold the other half of the foil over & roll the edges to make a cooking packet.
Grill the chicken (take it out of the plastic bag, first!). When it's about 1/2 way done, put the veggie packet on the grill.
When the chicken is cooked, take it off the grill and let it stand for 7 minutes.
Meanwhile, make foil packets of about 10 tortillas each & heat them on the grill.
After chicken as rested for about 7 minutes, slice on the diagonal.
Serve with peppers, onion, extra lime wedges, tortillas and other taco fixings. (We had red salsa, green salsa, Mexican-blend shredded cheese, Chipotle Cheddar shredded cheese, diced tomatoes, sour cream & tortilla chips. I also served black beans)
The Photos
Here are a couple of photos of the taco buffet!
Gotta love the sour cream served right out of the container. At this point, I had also forgotten to put out the cheese. So, that got served straight out of the Sargento bags. Martha Stewart would not be proud. 
You can barely see them there in the back, but at least I had fiesta-themed napkins!
The Verdict
Well, everyone said they were good! You are supposed to only use about 2/3 of the marinade on the chicken, and the rest on the veggies, but I just didn't read my recipe all the way through so I didn't do that. Hence the fact that I just squeezed some lime juice and sprinkled spices over them. I think I'd used all the chili powder in the original marinade, which is why I didn't make more. The original recipe calls for them to be cooked in a grill pan but we don't have one, which is why we did the foil packet. I also think they'd be good done in a grill basked (we don't have one of those, either). Anyway, they will definitely be made again!
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