Ingredients:

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 small corn tortillas
  • 1 cup cherry tomatoes, halved
  • 1 cup red cabbage, thinly sliced
  • 1 cup corn, fresh or frozen and thawed
  • ½ cup fresh cilantro, chopped
  • 1 ripe avocado
  • ½ cup plain Greek yogurt
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add diced chicken and toss to coat. Marinate for 10 minutes.
  2. In a blender, combine avocado, Greek yogurt, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as desired.
  3. Heat olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and no longer pink.
  4. Warm corn tortillas in a skillet or microwave until pliable. Spread cooked chicken on tortillas and top with cherry tomatoes, cabbage, corn, and cilantro.
  5. Drizzle with avocado yogurt sauce. Serve immediately and enjoy!