Grilled Chicken Breast Tacos with Avocado Crema

These grilled chicken breast tacos feature tender, marinated chicken topped with a refreshing avocado crema and vibrant slaw, all wrapped in warm corn tortillas. The combination of zesty lime, creamy avocado, and fresh cilantro provides a delightful balance of flavors and textures, making it a perfect dish for any taco night. This recipe is not only delicious but also adheres to a healthy dietary profile.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado
• 1/4 cup sour cream or Greek yogurt
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice (for crema)
• 1 cup red cabbage, shredded
• 1/2 cup carrots, shredded
• 1/4 cup red onion, thinly sliced
• Salt to taste

Instructions:

1. In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper.
2. Add the chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes.
3. While the chicken is marinating, prepare the avocado crema by blending the avocado, sour cream (or Greek yogurt), cilantro, lime juice, and a pinch of salt until smooth. Set aside.
4. In a separate bowl, combine the shredded cabbage, carrots, and red onion. Season with salt and lime juice to taste. Mix well.
5. Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
6. Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
7. Warm the corn tortillas on the grill for about 30 seconds on each side.
8. Assemble the tacos by placing sliced chicken on each tortilla, topping it with the slaw and a generous drizzle of avocado crema.
9. Serve immediately and enjoy!