Ingredients:

  • 1 lb boneless skinless chicken breast, diced into ½-inch pieces
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • ½ cup diced red onion
  • ½ cup diced avocado

Instructions:

  1. In a small mixing bowl, whisk together the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Place the diced chicken in a bowl and toss with the spice blend until evenly coated.
  2. Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat until it shimmers.
  3. Add the chicken in a single layer. Let the chicken sear undisturbed for 3–4 minutes until a mahogany-colored crust forms, then stir and cook for another 3–5 minutes until the internal temperature reaches 165°F (74°C).
  4. Remove the skillet from the heat. Immediately drizzle the fresh lime juice over the chicken and sprinkle with chopped cilantro.
  5. Assemble tacos by warming corn tortillas and filling them with the seasoned chicken, shredded cabbage, diced red onion, and diced avocado.