Ingredients
2 Skinless Chicken Breasts
2 Tablespoons Olive Oil
1 Teaspoon Paprika
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Garlic Powder
Lime
Salt + Pepper
1 Avocado
¼ Cup Cilantro | Coriander
½ Cup Yoghurt or Sour Cream
Lime
Salt + Pepper
½ Green Cabbage
½ Purple Cabbage
8 Flour or Corn Torillas
Instructions
Pound out the chicken until it is an even thickness. Cut into strips and place into a bowl.
Pour in the oil and add the spices along with a pinch of salt and pepper and the juice of a lime. Toss the chicken in the marinade until it is evenly coated and set to the side to marinade.
Cut the avocado in half and remove the pip, place into a food processor or blender along with the cilantro, yoghurt or sour cream, juice of a lime and salt and pepper.
Process until everything is evenly combined and pour into a serving bowl.
Heat a griddle pan or BBQ over medium high heat and add the chicken. Cook for about 4-5 minutes each side or until cooked through.
Shred the green and purple cabbage and prepare the tortillas according to packet directions.
To assemble the tacos fill with the cabbage and a few pieces of chicken, drizzle over the avocado cilantro dressing and garnish with a few pieces of coriander. Add a squeeze of lime and serve.
Notes
If you have time leave the chicken to marinade in the spices. Ideally over night, but a few hours will do.
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