Ingredients:

  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons southwest spice blend hellofresh
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • 1 avocado, sliced
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • 1/4 cup sour cream (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Pat the chicken dry with paper towels. In a small bowl, mix the southwest spice blend with salt and pepper. Rub the spice mixture evenly over the chicken.
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for about 6-8 minutes per side until cooked through and golden brown.
  3. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
  4. Warm corn tortillas over low heat for about 30 seconds on each side until pliable.
  5. Slice the cooked chicken into thin strips and place on each warmed tortilla. Top with shredded lettuce, diced tomato, avocado slices, and shredded cheese.
  6. Add a dollop of sour cream, if desired, and sprinkle with fresh cilantro. Serve warm with lime wedges on the side.