Ingredients:

  • 1 pound (450 g) boneless, skinless chicken breasts
  • 2 tablespoons southwest spice blend hellofresh
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, for garnish
  • 1 ripe avocado
  • 1/4 cup Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • Salt to taste
  • Optional: 1 clove garlic, minced

Instructions:

  1. In a mixing bowl, combine chicken, southwest spice blend, olive oil, lime juice, salt, and pepper. Let marinate for at least 15 minutes while you prepare other ingredients.
  2. In a blender, combine avocado, Greek yogurt, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed. Set aside.
  3. Heat a skillet over medium-high heat. Add marinated chicken to the skillet and cook for about 6-7 minutes per side, or until cooked through. Remove from heat and let rest before slicing.
  4. In a dry skillet, briefly warm tortillas until pliable.
  5. Slice the cooked chicken and place it on each tortilla. Top with shredded lettuce, diced tomatoes, and cheese. Drizzle with creamy avocado sauce and garnish with cilantro.
  6. Arrange tacos on a serving platter and enjoy immediately.