Spiced chicken, zesty avocado lime crema, fresh veggies, and herbs wrapped in warm tortillas for vibrant flavor.
# Ingredients:
→ For the Chicken
01 - 1.1 pounds boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon chili powder
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - Juice of 1 lime
→ For the Avocado Lime Crema
11 - 1 ripe avocado, peeled and pitted
12 - 0.5 cup sour cream or Greek yogurt
13 - Juice and zest of 1 lime
14 - 1 small garlic clove, minced
15 - 2 tablespoons fresh cilantro, chopped
16 - 0.5 teaspoon salt
17 - 1-2 tablespoons water, as needed
→ For Assembly
18 - 8 small corn or flour tortillas
19 - 1 cup shredded red cabbage
20 - 0.5 cup diced tomatoes
21 - 0.25 cup thinly sliced red onion
22 - Fresh cilantro leaves, for garnish
23 - Lime wedges, for serving
# Instructions:
01 - Combine chicken with olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, and lime juice in a mixing bowl. Toss to coat and let marinate for 10–15 minutes.
02 - Heat a skillet or grill pan over medium-high heat. Sear the marinated chicken for 5–7 minutes per side, until browned and cooked through. Remove from heat, allow to rest for 2–3 minutes, then slice into strips.
03 - In a food processor or blender, combine the avocado, sour cream (or Greek yogurt), lime juice and zest, minced garlic, chopped cilantro, and salt. Blend until smooth, adding water 1 tablespoon at a time to achieve the desired consistency.
04 - Warm the tortillas using a dry skillet or in the microwave until they are pliable and soft.
05 - Distribute the sliced chicken evenly among the warmed tortillas. Top with shredded red cabbage, diced tomatoes, and thinly sliced red onion. Drizzle generously with the avocado lime crema. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
