Chicken Avocado Tacos

These tacos are full of flavor, quick to whip up and don't require any fancy ingredients!

The homemade cilantro lime sauce is the perfect touch and full of flavor. Plan ahead if you like: you can marinate the chicken up to 48 hours in the fridge.

Since the chicken is cut up into bite size pieces it absorbs all the delicious spices and lets you cook it in under 15 minutes. Perfect weekday meal for busy households!

INGREDIENTS

For the Chicken

- 1pound chicken breasts cut into bite size pieces

- 2 tbsp olive oil

- 2 cloves garlic crushed or minced

- 1 tbsp chili powder

- 1/2 teaspoon ground cumin

- 1/4 teaspoon onion or garlic powder

- 1/4 teaspoon kosher salt

- 1 tbsp olive oil

- squeeze of lime

Cilantro Lime Sauce

- 1/2 cup sour cream or Greek Yogurt or Mayo

- 1/4 cup cilantro1 clove garlic

- 1 teaspoon lime juice

- salt and pepper to taste

For Assembly

- 2 avocados, sliced

- 6-8 small tortillas corn or flour ( I use Rudi's gluten free)

CHICKEN

Chop chicken breasts into small BITE-SIZE pieces. In a medium bowl whisk together olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours.

Heat a large heavy-duty or cast iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 10-12 minutes. Turn off heat and finish with a squeeze of lime (optional).