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Grilled Chicken & Poblano Tacos
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| 3 large | poblanos chiles |
| Small bunch cilantro, stemmed and chopped | |
| 2 | limes, juiced (about 1/4 cup) |
| 1/4 cup | olive oil |
| 2 heaping Tbsp | sesame seeds |
| 1 Tbsp | ground coriander |
| 1 Tbsp | cumin |
| 1 Tbsp | light agave syrup or acacia honey |
| 1.5 tsp | garlic powder |
| 1.5 tsp | onion powder |
| 1 tsp | dried oregano, preferably Mexican, lightly crushed |
| Salt | |
| pepper | |
| 6 | boneless, skinless chicken thighs, OR 3 boneless, skinless chicken breast, halved horizontally |
| 12 | corn tortillas |
| Bibb lettuce leaves, thinly sliced radishes and sliced avocado dressed with limes, for serving | |
| 1/2 | red onion, thinly sliced, for serving |
Working over a gas flame, on a grill or under a broil preheated to high, char the poblanos, turning often, until blackened all over, 5-10 minutes. Place in a bowl 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 together the cilantro, lime juice, oil, sesame seeds, coriander, cumin, agave, garlic powder, onion powder and the oregano: season the dressing with salt and pepper.
Preheat a griddle or grill to medium-high. In another medium bowl, season the chicken and add half the dressing, turn chicken to coat.
Grill the chicken. Slice the chicken. Drizzle with more dressing.
Grill the tortillas until charred in spots, about 1 minute per side. Fill the tortillas with lettuce, radishes, poblanos, chicken, onions, avocado and more dressing.
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