Instructions: * Note: Crushed chipotle chilies (dried smoked jalapeno chilies) are available in the spice section of some supermarkets.

Combine chicken, 1 1/2 tablespoons lime juice, and crushed chipotles in large bowl. Sprinkle with salt and pepper; toss to blend. Let stand 10 minutes.

Heat 4 teaspoons oil in large nonstick skillet over high heat. Add chicken mixture and saute 3 minutes. Stir in green onions and broth; cover and cook 3 minutes. Uncover and stir until chicken is cooked through and most liquid evaporates, about 2 minutes longer. Stir in 1 1/2 tablespoons lime juice. Season to taste with salt and pepper. Transfer to bowl; cover to keep warm.

Heat remaining 2 teaspoons oil in same skillet over high heat. Add radishes and saute 1 minute. Stir in remaining 1 tablespoon lime juice. Season with salt and pepper. Add radishes and cilantro to bowl with chicken and toss to blend.

Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.

This recipe yields 6 servings.

Comments: Sauteed radishes give a nice kick to this dish, an easy version of fajitas.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.