Adobo Chicken

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Chicken:

1 tablespoon ancho chile powder

1 tablespoon New Mexican chile powder 

1 tablespoon dried Mexican oregano (or Italian dried oregano is fine) 

1/2 teaspoon ground cumin 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/2 cup orange juice 

1/2 lime, juiced (about 1 tablespoon) 

1 teaspoon kosher salt 

1 teaspoon freshly ground black pepper 

2 tablespoons canola oil 

2 boneless skinless chicken breasts, about 8 ounces each 

Avocado and Red Onion Salad:

1 ripe Haas avocado, diced

1/2 small red onion, thinly sliced 

1/3 cup fresh cilantro, coarsely chopped 

1 teaspoon kosher salt 

1 teaspoon freshly ground black pepper 

1/2 lime, juiced (about 1 tablespoon) 

1 tablespoon extra-virgin olive oil 

For Serving:

Three 6-inch blue or white corn tortillas

1 tablespoon extra-virgin olive oil  

1/2 lime juiced (about 1 tablespoon) 

Sprig fresh cilantro