Chicken in pumpkin seed sauce

Ingredients:

• 1 cup unsalted raw shelled pumpkin seeds
• 0.5 tsp cumin seeds
• 1.5 cups medium-hot salsa verde
• 1 cup tightly packed fresh cilantro leaves
• 1/4 tsp ground allspice
• 1 grilled chicken, discard skin, mince meat (about 4 cups)
• 1 large red bell pepper, thinly sliced
• 5 radishes, thinly sliced
• Juice of half a lime + wedges for serving
• 8 small corn or wheat tortillas

Preparation:

1. Heat a large skillet over medium heat. Add the pumpkin seeds and toast, stirring occasionally, until they begin to pop, 5-7 minutes. Transfer 2 tablespoons of the seeds to a small bowl and transfer the rest to a blender. Add the cumin seeds to the same skillet and toast for about 1 minute. Add to the blender. Set the skillet aside. Add the salsa verde, 1/2 cup of cilantro, allspice, and 1/2 cup of water to the blender. Blend until smooth, adding up to 2 more tablespoons of water if needed.
2. Pour the sauce into the same pan, add the chicken, and bring to a simmer over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes; add up to 1/4 cup water to thin if necessary. Season with salt and pepper to taste.
3. In a small bowl, combine the bell pepper, radish, lime juice, and the remaining 1/2 cup cilantro. Season with salt and pepper. Heat the tortillas in a large, dry skillet.
4. Divide the tortillas, bell pepper salad, and chicken among plates. Sprinkle with pumpkin seeds and serve with lime wedges.