Grilled Chicken Tacos With Avocado Crema - cooking recipe

Ingredients

kosher salt
fresh ground black pepper
1 tablespoon cumin
1 teaspoon chili powder
1 1/2 lbs boneless skinless chicken breasts
vegetable oil
2 avocados
1/2 cup mayonnaise
3 limes
1/2 cup chopped cilantro, plus more for garnish
8 corn tortillas
2 cups shredded red cabbage
1 cup pico de gallo
1/2 cup pickled jalapeno pepper

Preparation

In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle cumin mixture over chicken and massage well.
Preheat grill on medium-high. Lightly brushed grill with oil. Place chicken on grill and cook for 5 minutes. Flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature is 165 degrees F, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice, and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos; in each tortilla layer shredded cabbage, chicken, pico de gallo, remaining avocado cut into slices, chopped jalapenos, and cilantro. Serve with remaining limes cut into wedges and side of avocado-cilantro crema.