1 jalapeno, stemmed and thinly sliced (remove seeds for less heat if desired)
Juice of 2 limes
2 tablespoons canola oil, divided
1 red onion, peeled, halved, and thinly sliced
1 bell pepper, stemmed, seeded, and thinly sliced
Kosher salt and black pepper, to taste
1/4 cup sour cream
1 chipotle pepper in adobo, chopped, plus 1 tablespoon adobo sauce from the can
1 pound boneless, skinless chicken breasts, cut into thin strips
3/4 cup shredded cheddar cheese, divided
6 flour tortillas
Cilantro, roughly chopped, to serve
In a small bowl, whisk together the chili powder, smoked paprika, cumin, garlic powder, coriander, and oregano. Set aside.
Place the jalapeno slices in a small bowl and squeeze the juice of one lime over the jalapeno. Set aside.
Heat a tablespoon of oil in a large pan over medium-high heat. Add the onion and bell pepper, and season with salt and pepper. Cook, stirring occasionally until softened and beginning to char in spots, about 5 minutes. Season with salt and pepper. Remove from pan and set aside.
As the onions and peppers cook, prepare the sauce. Combine the sour cream, juice of the remaining lime, and a tablespoon of adobo sauce and mix until well-combined. Add a tablespoon of water, to thin, and season with salt and pepper, to taste.
Drizzle another tablespoon of oil in the pan that the onions and peppers were cooked in. Add the chicken and chopped chipotle pepper and sprinkle with the remaining seasoning mix. Cook over medium-high, stirring occasionally until browned all over, about 4 minutes. Return the onions and peppers to the skillet and toss together. Continue to cook until the chicken is cooked through, about another 2 minutes.
Transfer the chicken, peppers, and onions to a bowl and wipe out the skillet. Reduce heat to medium.
Sprinkle 2 tablespoons of cheese directly onto the skillet in an even circle. Allow to melt and then place a tortilla on top of the melted cheese. Press down with a spatula and allow to cook until cheese and tortilla both crisp, about a minute. Gently use a spatula to release the cheese from the pan, then flip to crisp the other side. Cook for 1 minute. Set aside and repeat with remaining cheese and tortillas.
Spoon the chicken and pepper mixture onto the tortillas. Top with the lime-soaked jalapeno slices, chipotle crema, and cilantro. Serve immediately.