| 1.5 | unit | avocado |
| 4 | unit | Bell Pepper (green) |
| 0.75 | lb | Button mushrooms |
| 1.5 | lb | chicken thighs no bones/skin |
| 0.5 | tsp | chili powder |
| 1.5 | tsp | cumin, ground |
| 1 | clove | garlic |
| 2 | tbsp | lime juice |
| 1.5 | unit | red onion |
| 0.25 | lb | Refried beans |
| 1 | tsp | salt |
| 0.25 | lb | Sour Cream |
| 2 | tbsp | vegetable oil |
| 0.38 | lb | tofu |
In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, and chili; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
Press tofu and cut into small-ish blocks. Season well with garlic powder,
Heat a large skillet or pan (12-inch) on medium-high heat. Add a drizzle of olive oil to lightly coat the bottom of the pan.
Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
For tofu, similarly fry until golden.
Transfer chicken to a warm plate, loosely tent with foil and let rest.
Add the peppers, mushroom, and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
Slice chicken into strips.
Serve with warmed tortillas, sour cream, refried beans, and sliced avocado. Let people add desired fillings.