Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts
  • 1/4 cup (60ml) lime juice (about 2 limes)
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5g) ground cumin
  • Salt and pepper to taste
  • 1 ripe avocado
  • 1/2 cup (120ml) sour cream
  • 1 tbsp (15ml) lime juice
  • Salt to taste
  • 8 small corn tortillas
  • 1 cup (150g) red cabbage, shredded
  • 1/2 cup (75g) cherry tomatoes, halved
  • Additional cilantro for garnish
  • Fresh lime wedges, for serving

Instructions:

  1. In a bowl, combine lime juice, olive oil, cilantro, garlic, cumin, salt, and pepper. Add the chicken breasts and marinate for at least 10 minutes.
  2. In a blender, combine avocado, sour cream, lime juice, and salt. Blend until smooth. Set aside.
  3. Preheat the grill or grill pan over medium-high heat. Cook the marinated chicken for 6-7 minutes per side, until the internal temperature reaches 165°F (75°C).
  4. Warm the corn tortillas on the grill pan for about 30 seconds each side. Slice the chicken and place in each tortilla.
  5. Top with shredded cabbage, cherry tomatoes, a drizzle of avocado crema, and extra cilantro. Serve immediately with lime wedges on the side.