Ingredients:

  • 1 pound chicken tenderloins
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • 1/2 cup red onion, thinly sliced
  • 1 avocado, sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. In a mixing bowl, combine olive oil, lime juice, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Add chicken tenderloins and coat evenly. Marinate for at least 30 minutes in the refrigerator.
  2. Heat a frying pan or grill over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes on each side until cooked through (internal temperature should reach 165°F/75°C). Remove from heat and let rest.
  3. Warm the tortillas in a dry pan or microwave. Slice the cooked chicken into strips. On each tortilla, layer shredded lettuce, followed by chicken strips, diced tomato, red onion, and avocado.
  4. Top with fresh cilantro and serve with lime wedges on the side.