• Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the chicken and the cabbage).
• Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, stir together the tomatoes, lime zest, half the lime juice, 2 teaspoons [4 tsp] oil, and as much ancho chile powder as you like. Season with salt and pepper. Add the chicken and stir to coat.
While the chicken marinates, prepare the remaining ingredients.

• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
• Rinse the black beans.
• Scrape off any seeds from the roasted red peppers; thinly slice any large pieces. Set aside for serving.

In a medium bowl, stir together the cabbage and remaining lime juice; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and marinade and bell pepper and cook, stirring occasionally, until the chicken is lightly browned and cooked through and the pepper is softened, 6 to 8 minutes. Transfer to a plate.
Add the beans and ¼ cup [½ cup] water to the pan and cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until the beans are warmed through and the liquid has thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the filling cooks, heat the tortillas.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Set out the tortillas, chicken and bell pepper, beans, roasted red peppers, and cabbage and invite everyone to assemble their own tacos. Crumble the queso fresco on top and serve.