INGREDIENTS
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1 cup orange juice
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1/2 cup lime juice
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1/2 cup tequila
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2 tablespoons olive oil
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1 1/2 teaspoons chipotle chile purée (see below)
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1 teaspoon salt
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3 pounds boned, skinned chicken breasts, rinsed and patted dry
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3 pounds red onions, peeled
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3 pounds red, yellow, and/or orange bell peppers
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24 flour tortillas (6 in. wide)
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Avocado-orange salsa