Chicken Fajitas

• 1 lb boneless skinless chicken breast, cut into 4 pieces
• 1 tablespoon olive oil
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 12 teaspoon garlic powder
• 12 teaspoon onion salt
• 14 teaspoon dried chipotle powder (or more to taste) or 14 teaspoon dried ancho chile powder (or more to taste)
• 12 lb prepared coleslaw mix (cabbage and carrots)
• 14 teaspoon salt
• 12 teaspoon sugar
• 12 teaspoon finely minced fresh jalapeno pepper (not jarred)
• 1 tablespoon finely chopped cilantro leaf
• 1 tablespoon freshly squeezed lime juice
• 8 -12 corn tortillas (5 1/2-inch)
• 1 avocado, flesh only, cut into 1/2-inch slices
• salsa fresca (optional) or pico de gallo (optional)
• chipotle-flavored hot pepper sauce, such as Tabasco brand (optional but a great addition)

1. For the chicken: Combine the ingredients in a medium bowl.
2. Cover and let rest on the counter to bring the chicken to room temperature (no more than 30 minutes).
3. Heat a dry skillet over medium-high heat until it is very hot.
4. Place the chicken pieces, top side down, in the skillet and let them blacken for 2 minutes.
5. Turn them over, reduce the heat to low and cover.
6. Cook the chicken for 5 to 7 minutes.
7. Remove the skillet from the heat, cover still on, and let the chicken rest for at least 10 minutes.
8. Transfer the chicken to a large bowl.
9. Strain the pan drippings into a cup, discarding the fat.
10. When the chicken has cooled, slice it into 1/2-inch strips, place them in a bowl and pour the drippings over them.
11. Cover and set aside.
12. For the slaw: Combine the ingredients in a large resealable plastic food storage bag.
13. Toss to combine them well and refrigerate until ready to use.
14. To assemble: "Grill" each tortilla over a medium flame for a few seconds on each side.
15. Place each one on a dinner plate.
16. Line a quarter of the chicken slices a third of the way down from the side of the tortilla.
17. Top with avocado slices; 1/4 cup of slaw (allow juices to strain off before adding); a spoonful of salsa (again, allow juices to strain off before adding), if desired; and a few drops of chipotle-flavored hot pepper sauce, if desired.
18. Roll the tortillas up and serve.

chicken breast, olive oil, salt, ground black pepper, paprika, ground cumin, garlic, onion salt, chipotle powder, cabbage, salt, sugar, pepper, cilantro leaf, freshly squeezed lime juice, corn tortillas, avocado, salsa fresca, pepper sauce

Taken from www.food.com/recipe/chicken-fajitas-498360 (may not work)