Chipotle Tacos

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat.

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.